SnackAppetizer

Memelas

Name: Memelas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portioner
Cuisine: mexican
Ingredients: 2,5 kop masa harina; 2 kop water warm; 0,5 tsk. salt; 2 spsk. lard melted; 6 stk. tomatillo husks removed; 2 stk. serrano pepper; 1 fed garlic; 0,25 stk. yellow onion roughly chopped; 0,25 kop cilantro chopped; 0,5 kop cotija cheese crumbled; 1 spsk. olive oil; 0,25 tsk. salt

These savory masa cakes are a traditional Mexican antojito, perfect as a snack or light meal. They are topped with a flavorful salsa and cheese, then cooked until golden and delicious. This recipe offers a simple yet authentic taste of Oaxaca.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 441 kcal

Glutenfri

Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

masa

2,5 kopmasa harina
2 kopwater, warm
0,5 tsk.salt
2 spsk.lard, melted

salsa

6 stk.tomatillo, husks removed
2 stk.serrano pepper
1 fedgarlic
0,25 stk.yellow onion, roughly chopped
0,25 kopcilantro, chopped
1 spsk.olive oil
0,25 tsk.salt

topping

0,5 kopcotija cheese, crumbled

Udstyr

tortilla press · cast-iron skillet · comal · damp cloth · blender · large bowl · small saucepan

Fremgangsmåde

Trin for trin

1
Combine the masa harina, warm water, and salt in a large bowl.
Ca. 1 min.
Kokkens note: The water should be warm to the touch, not hot.
2
Mix with your hands until a soft, pliable dough forms, adding a little more water if it feels too dry.
Ca. 3 min.
Kokkens note: The dough should not be sticky or crumbly.
3
Cover the masa dough with a damp cloth and let it rest for 15 minutes.
Ca. 15 min.
4
While the masa rests, prepare the salsa by placing the tomatillos, serrano peppers, and garlic in a small saucepan.
Ca. 1 min.
5
Cover with water and bring to a boil; cook for about 10 minutes until the tomatillos are soft and their color changes to a dull green.
Ca. 10 min.
6
Drain the cooked tomatillos, serrano peppers, and garlic, then transfer them to a blender.
Ca. 1 min.
7
Add the roughly chopped yellow onion, cilantro, and salt to the blender.
Ca. 1 min.
8
Blend until smooth, then set aside.
Ca. 1 min.
9
Divide the masa dough into 8 equal portions and roll each into a ball.
Ca. 2 min.
10
Place each ball between two pieces of plastic wrap or parchment paper and press into a thick tortilla, about 1/4 inch thick, using a tortilla press or a flat plate.
Ca. 3 min.
Kokkens note: Aim for a diameter of about 4-5 inches.
11
Heat a comal or cast-iron skillet over medium-high heat.
Ca. 2 min.
12
Cook each masa cake for 2-3 minutes per side, until lightly browned and cooked through.
Ca. 16 min.
13
While the masa cakes are still warm, use your fingers to create a small rim around the edge and a slight indentation in the center of each one.
Ca. 2 min.
Kokkens note: Be careful, they will be hot! You can use a clean cloth to help if needed.
14
Brush the melted lard over each indentation.
Ca. 1 min.
15
Spoon the prepared salsa into the center of each memela.
Ca. 1 min.
16
Sprinkle generously with crumbled cotija cheese.
Ca. 1 min.
17
Serve immediately and enjoy your homemade memelas!

Pr. portion

Næringsindhold

72%Score

Kalorier: 440,6kcal
Protein: 11,1g
Kulhydrat: 59,9g
Fedt: 18,6g
Kostfibre: 6,5g
Sukker: 3,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover memelas and salsa separately in airtight containers in the refrigerator.

Genopvarmning

Reheat memelas on a comal or skillet until warmed through; reheat salsa gently in a saucepan.