Memelas with Queso Fresco and Charred Tomato Sauce
Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.
·Sauce may be made 1 day ahead and chilled, covered. Add cilantro just before using.
·Memelas may be prepared, without adding filling, 4 hours ahead, cooled completely, then chilled in a sealed plastic bag.
Recipe information
Yield
Makes 16 hors d’oeuvres
Ingredients
Special Equipment
Preparation
Make tomato sauce:
Step 1
Preheat broiler.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
Fry, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cilantro and salt to taste.
Prepare memelas:
Step 6
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.
Step 7
Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
Step 8
Roll balls into 3-inch-long logs. Transfer logs as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Step 9
Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
Step 10
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.)
Step 11
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.
Step 12
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.
Step 13
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.
