Memelas Recipes

MEMELAS

Steps:

• Prepare Sauce: Broil the tomatoes and green chile(s) about 2-3" from the coils, on both sides. Peel tomatoes and chiles, core tomatoes, puree with onion in food processor with a little salt.
• Heat oil in frying pan over medium high heat, pour in sauce, a little first, then the rest, heat bubbling until it thickens 2-5 minutes. Add coriander
• Memelas: Mix 1/2 tsp salt, 2 cups masa harina and 1 1/3 cups of water with a wooden spoon Turn into a nice dough.
• Divide into 16 pieces
• Heat frying pan over medium high heat
• Roll out memelas to about 3" x 4" between sheets or parchment, wax paper or plastic.
• Fry 3-4 at a time until lightly golden on each side
• If possible, shape them into little dishes with raised edges
• Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.

MEMELAS

Steps:

• Assemble the masa into balls measuring 3 inches (7.5 cm) wide (weighing 55 g each) and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be about 5 inches (12 cm) in diameter after pressing.
• Place a nonstick griddle or cast-iron skillet over medium heat. Carefully transfer each memela to the comal. Cook each side for about 2 minutes until the tortilla is fully cooked.
• Using your fingertips while the memela is still really hot, fold up a quarter inch of the edges so that the memelas start to look like little boats. Using a knife, make a few slits in the middle. Spread about 1⁄2 teaspoon of aciento on each memela, and layer with another 1½ teaspoons of beans on top.
• Return the memelas to the hot comal, bean side up, and cook until the bottoms get a bit crispy. Top with crumbled queso fresco. Allow the cheese to get warm on the tortilla, then top with salsa. Remove from the heat and serve hot.

THE TOSTADA THAT WANTS TO BE A MEMELA

Steps:

• Black beans and assembly:
• Place beans, onion, garlic, epazote, and bay leaf in a large pot. Pour in water to cover by 3" and bring to a simmer; cook, uncovered, until beans are very tender, 2-2 1/2 hours.
• Drain beans, reserving cooking liquid. Pluck out epazote and bay leaf and transfer beans to a large bowl. Using a potato masher, crush beans, adding 3/4 cup of the cooking liquid a few tablespoons at a time, until a coarse texture forms. There should still be some bits of beans visible. Season with salt. If using avocado leaves, grind in a mortar and pestle or spice mill; mix into beans.
• Heat oil in a large skillet over medium-high. Add beans (be careful as oil may bubble and spit at you) and fry, undisturbed, 2 minutes. Stir and fry for another 2 minutes. Repeat process two more times, scraping up any browned bits. Taste and season with more salt if needed. Remove beans from heat.
• Toast a tortilla in a nonstick skillet over medium heat until golden brown in spots but not crunchy, about 2 minutes. Turn; toast on other side, another minute or so. Spread a thin layer of fat over one side of tortilla (about 1 tsp.). Spread 2 Tbsp. bean mixture over; sprinkle with one-quarter of 3 oz. queso fresco. Cook until edges of tortilla curl up a bit and beans are warmed through, about 2 minutes. Repeat process with 7 more tortillas.
• Top tortillas with rajas or chorizo and eggs and more queso fresco if desired. Serve with salsa.
• Rajas variation:
• Roast poblanos over an open flame, rotating occasionally, until charred and blistered all over, 10-12 minutes. (Or broil on a rimmed baking sheet 8-10 minutes). Remove stems, skins, and seeds. Slice flesh into 1/2" strips.
• Heat oil in a large skillet over medium. Add onion and garlic and season with salt. Cook, stirring occasionally, until onion is translucent and softened, 10-12 minutes. Mix in chiles and oregano; taste and season with more salt. Continue to cook, stirring occasionally, until flavors meld and vegetables are very soft, 5-8 minutes. Keep warm until ready to serve.
• Chorizo variation:
• Heat 2 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook chorizo, using a spoon or heatproof spatula to break up any large pieces, until cooked through and starting to brown, 5-8 minutes. Transfer to a small bowl.
• Heat remaining 2 Tbsp. oil in a medium nonstick skillet over medium-high. Sprinkle some salt onto the skillet. Crack eggs onto salt and immediately break yolks. Cook until underside is starting to brown, about 1 minute. Turn eggs and cook another 30 seconds (yolk won't be entirely runny but shouldn't be cooked through, either).