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.
Provided by AlainaF
Categories Lunch/Snacks
Time 25m
Yield 16 memelas
Number Of Ingredients 9
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.
Nutrition Facts : Calories 65.4, Fat 1.5, SaturatedFat 0.2, Sodium 148.3, Carbohydrate 12.2, Fiber 1.3, Sugar 0.8, Protein 1.6
THE TOSTADA THAT WANTS TO BE A MEMELA
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.
Categories Bon Appétit Tortillas Chile Pepper Bean Garlic Dinner
Yield 6-8 servings
Number Of Ingredients 25
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).
MEMELAS WITH QUESO FRESCO AND CHARRED TOMATO SAUCE
Categories Cheese Tomato Fry Cocktail Party Cinco de Mayo Hot Pepper Spring Cilantro Hominy/Cornmeal/Masa Gourmet
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Make tomato sauce:
- Preheat broiler.
- Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
- Core tomatoes and stem chiles, then purée with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
- Heat oil in a nonstick skillet over moderately high heat until just hot. Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
- Fry, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cilantro and salt to taste.
- Prepare memelas:
- Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough. Knead in bowl with heel of hand 1 to 2 minutes.
- Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
- Roll balls into 3-inch-long logs. Transfer logs as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
- Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
- Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a log of dough in press and top with second square of plastic. Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use a rolling pin to flatten dough between squares of plastic.)
- Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side. Make more ovals, cooking 3 or 4 at a time.
- Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side. Then pinch up masa in center of memela in several places. If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
- Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce. Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes. Serve hot.
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THE TOSTADA THAT WANTS TO BE A MEMELA RECIPE | BON …
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- 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, 2–2½ 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 ¾ 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.
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