MEMELAS
Memelas are a favorite Mexican recipe: griddled masa disks that get crispy on the edges but stay tender inside, topped with salsa and queso fresco.
Provided by Bricia Lopez
Categories Lunch Brunch Hominy/Cornmeal/Masa Bean Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free
Yield Makes 16 memelas
Number Of Ingredients 5
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.
ACIENTO (PORK RIND PASTE)
Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Provided by Bricia Lopez
Categories Condiment/Spread Pork Olive Oil Food Processor Dairy Free Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes 3 cups (720 mL)
Number Of Ingredients 2
Steps:
- Place the ingredients in a food processor and process until smooth and the chicharrón is broken down to a chunky paste, about 3 minutes.
- This aciento will keep in the refrigerator for a month.
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