Caramel Apple Tetelas From Isabel Coss

Directions

1. Make the masa: In a stand mixer on medium speed, beat masa until soft and malleable, 3 to 5 minutes; add water as needed in tablespoon-size increments if your mixture is looking stiff.
2. Add salt, baking powder and soda, and cinnamon and beat for 1 minute more to incorporate evenly. (You can also knead this with your hands to incorporate the spices and learners.)
3. Portion this dough into 80-gram balls, arrange on a plate, and cover with a lid or plastic wrap to avoid drying. Reserve until ready to use.
4. Next, make the filling: In a medium mixing bowl, combine the apples, lemon zest, spices, and salt and mix. Keep the queso fresco in a separate bowl and reserve both.
5. Make the caramel sauce: In a medium pot over high heat, add 50 grams water, granulated sugar, and corn syrup. Stir well to combine. Cook for 3 to 5 minutes, until the sugars caramelize and the mixture becomes an amber color.
6. Add heavy cream, stir to incorporate into the caramelized sugar, and cook over medium-low till it bubbles. If you have a candy thermometer, you'll want to make sure the mixture gets to 230°F.
7. Reduce the heat to low, add butter and salt, and stir again until combined, letting the mixture simmer for about 30 seconds more.
8. Add the apple cider and stir to combine. The mixture will look thin but will thicken and firm up as it cools. Pour into a serving bowl and reserve at room temperature.
9. Now, get ready to assemble and cook the tetelas: Preheat griddle or large skillet over medium-high heat.
10. To a large, deep skillet or Dutch oven, add enough frying oil to come 3 inches up the side. Heat over medium heat until it reaches 350°F. Prepare a paper towel-lined plate.
11. Using a tortilla press, press each masa ball to create a 6 to 8-inch round.
12. Place a spoonful of queso fresco filling in the middle of the round in a triangular shape. Add a heaping spoonful of apples on top.
13. Close the tetela in a triangle shape, folding the bottom up first, then the left and right side.
14. Cook on the griddle, face-down, for 3 to 4 minutes on each side, until a bit charred
15. Dunk into the hot frying oil and fry for 2 minutes more on each side to finish. The tetelas will float once they’re ready to be turned and removed.
16. Transfer each tetela to the paper towel-lined plate to drain and cool slightly.
17. Repeat the process with the remaining tetelas until your dough and filling are used up.
18. Serve tetelas with caramel sauce for dipping.