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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
1 lb tomato |
2 fresh serrano chilies, 1 jalapeno chile or 2 a handful of pickled nacho sliced jalapenos |
2 tablespoons chopped white onions |
1 teaspoon salt |
1 tablespoon olive oil |
1/4 cup chopped fresh coriander |
2 cups masa harina |
1 1/3 cups water |
10 ounces queso fresco, feta cheese (2 cups) or 10 ounces panuelo mexican cheese |
Directions:
1. 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.
2. 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
3. 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.
4. Divide into 16 pieces
5. Heat frying pan over medium high heat
6. Roll out memelas to about 3 x 4 between sheets or parchment, wax paper or plastic.
7. Fry 3-4 at a time until lightly golden on each side
8. If possible, shape them into little dishes with raised edges
9. Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.
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