Pecans, pine nuts, pepitas, and pistachios toasted and flavored with chipotle powder and sea salt. Recipe by Sunset Magazine. This is similar to an unground version of Chilatas.
Chilaca chiles are mild dark green chiles. In this recipe the chiles charred then sliced into thin strips and sautéed. Cream and cheese is added to the chiles. This can be eaten as snack or as a side dish to chicken or fish.
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.
These almonds are easy to make for a get-together – serve them warm.