Memelas Recipes

MEMELAS

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.

ACIENTO (PORK RIND PASTE)

Steps:

• Place the ingredients in a food processor and process until smooth and the chicharrón is broken down to a chunky paste, about 3 minutes.
• This aciento will keep in the refrigerator for a month.

MEMELAS WITH QUESO FRESCO AND CHARRED TOMATO SAUCE

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.