Memelas Recipes

MEMELAS

Memelas image

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

Ingredients

1 lb tomatoes
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

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

MEMELAS

Memelas image

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

Ingredients

2 pounds (910 g) fresh masa (storebought or homemade)
1⁄4 cup (50 g) Aciento
1⁄2 cup (120 ml) Black Bean Paste
10 ounces (280 g) queso fresco, crumbled
Any salsa you have on hand

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.

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