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Memelas
Similar to sopes or huaraches, memlas are grilled thin masa cakes topped
with beans, salsa, cabbage, guacamole and cheese. The toppings
vary from recipe to recipe and its a good recipe to improvise using your
favorites.
This recipe version is from Gourmet Magazine, 2001.
memelas on a large griddle photo by:
oaxcanfoods.com
I N
G R E D I E N T S
1 lb tomatoes
2 fresh serrano chiles, 1 jalapeno chile or a handful of pickled nacho
sliced jalapenos
2 tbsp chopped white onion
1 tsp salt
1 tbsp olive oil
1/4 cup fresh chopped coriander
2 cups masa harina
1 1/3 cups or so of water
10 oz queso fresco, feta cheese (2 cups) or Panuelo Mexican cheese
I N
S T R U C T I O N S
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
Assemble
Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven
for 2-3 minutes
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Other Similar Recipes
Sopes
-
Sopes are specially made thick tortillas with raised
edges. This version includes epazote, queso fresco, avocado, chicken breast,
chorizo.
Gorditas - Gorditas are "fat" little cakes
made from masa that have been either baked or fried. These little snacks are
served with a variety of toppings including cheese (con queso)
Garnachas - Thick
masa cakes topped with a variety of meats, beans, chiles with a sauce and
cheese. Recipe by Diana Kennedy
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