MEMELAS OAXACA RECIPES

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.

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.