Puree the beans in a food processor or blender until smooth.
Heat lard in a pan, add onions and jalapeño peppers, and cook over medium heat until soft and slightly translucent.
Add pureed beans to the pan and cook while stirring constantly until beans are dry but still creamy and spreadable. Adjust salt to taste and set aside.
Make the dough
In a bowl, combine masa harina, salt, and water until you will have a soft dough that is similar in texture to play dough.
Divide the dough into 8 equal-sized balls and keep them covered with a damp kitchen towel.
Make the tetelas
Heat a cast-iron pan over medium-high heat until smoky hot.
Place one masa ball between 2 sheets of plastic and then press with a heavy dish or use a tortilla press to make a tortilla about 6-inch (15cm) in diameter.
Remove the top plastic sheet and spread some beans puree in the middle of the tortilla.
Add a little bit of cheese on top of the beans.
Using the plastic sheet fold over one side of the tortilla, then fold the other side patting it a little to seal it.
Fold up the bottom to form a sort of triangle and gently press the tetela to flatten it a little bit.
Remove the tetela from the plastic and gently place it on the hot pan.
Cook for 3-4 minutes, flip, and keep cooking until they’re a little browned.
Repeat with all dough balls. As they finish cooking, keep them warm wrapped with a kitchen napkin.
Serve with your favorite Mexican hot salsa and cream.
Notes
Just like regular flour, masa harina brands are different and might need more or less water than this recipe calls. So adjust the quantity accordingly.
Keep an eye on the pan temperature. If it’s too high your tetelas will burn quickly on the outside but remain raw on the inside.