Memela Recipe
About Memela:
Memelas are corn masa cakes topped with salsa, shredded cabbage, beans, cheese and guacamole. Memelas are appetizers or snacks from Oaxaca similar to Oaxacan Mexican pizza. Oaxacan memelas are a local name for sopes or huaraches that are popular in other parts of Mexico. Memelas are being served in Oaxacan/Mexican restaurants in US since the 1990s. Oaxaca is the paradise for those who love corn.
Memelas with Queso Fresco and Charred Tomato Sauce
Memelas are similar to chalupas and sopes. Creating tiny bumps in the center and pinching up the edges, help to fill up the space. This is important when the memelas are large.
Ingredients
- 1 pound tomatoes
- 2 fresh serrano chiles or 1 jalapeno chile
- 2 tablespoons chopped white onion
- 1 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
- 2 cups masa harina (“masa mix”) like Maseca or Quaker
- 1 and 1/3 cups warm water
- 10 ounces queso fresco (Mexican fresh cheese)
- For garnish – fresh chopped cilantro
- Special equipment- Rolling pin.
Steps
- Make tomato sauce
- Broil tomatoes ( 12 -15 minutes), chiles ( 3-5 minutes), until charred from all sides.
- Core tomatoes and stem chiles. Puree with onions and salt in blender until smooth.
- Heat oil in a non-stick skillet. Add tomato sauce.
- Fry , stirring until slightly thickened . Remove from heat and add cilantro. Add salt to taste.
- Prepare Memelas
- Stir together masa harina, water and ½ t salt in a bowl, until dough is formed. Knead for about 2-3 minutes.
- Divide dough into 16 pieces and roll into balls of 1 and half inch each.
- Roll balls into 3-inch long logs. Transfer to a plastic wrap lined tray.
- Cut two squares from a plastic bag; use one to line lower half of tortilla press.
- Put a log of dough in press and line the second square of plastic.
- Close press to flatten dough to oval shape, use a rolling pin.
- Remove plastic, cook the oval on a hot griddle until skin forms and small golden spots appear, each side.
- Remove memelas from heat.
- When cool enough to handle, form sides.
- Push undercooked masa towards edge, pinch up to form a 1/4 inch side.
- Then pinch up masa in the center also.
- If dough seems very raw, cook memelas upside down.
- Sprinkle about 2 T cheese on each memela and 1-2 t tomato sauce.
- Heat filled memelas until bubbling.
- Serve when hot.
Notes
- Sauce may be made one day ahead and chilled. Add cilantro before using the sauce.
- Memelas may be prepared (without adding filling) four hours ahead, cooled, chilled in a sealed plastic bag.
Memelas are best described as toasted Oaxacan pizzas. They are very healthy too. The corn masa is flattened with a pressed tortilla. It is then placed on a hot griddle and then topped with beans etc. However, the toppings might very from recipe to recipe. After trying for once, it is for sure that it will not be the last time, as you will love to have it repeatedly. So, try the above recipes.
- Manali Misra
Tags: memelas, memelas with queso fresco and charred tomato sauce, Recipes, sauce, tomato
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