SnackAppetizer

Memelas

Name: Memelas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2.5 cup masa harina; 2 cup water warm; 0.5 tsp salt; 2 tbsp lard melted; 6 pcs tomatillo husks removed; 2 pcs serrano pepper; 1 clove garlic; 0.25 pcs yellow onion roughly chopped; 0.25 cup cilantro chopped; 0.5 cup cotija cheese crumbled; 1 tbsp olive oil; 0.25 tsp 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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 441 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

masa

2.5 cupmasa harina
2 cupwater, warm
0.5 tspsalt
2 tbsplard, melted

salsa

6 pcstomatillo, husks removed
2 pcsserrano pepper
1 clovegarlic
0.25 pcsyellow onion, roughly chopped
0.25 cupcilantro, chopped
1 tbspolive oil
0.25 tspsalt

topping

0.5 cupcotija cheese, crumbled

Equipment

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

The method

Step by step

1
Combine the masa harina, warm water, and salt in a large bowl.
About 1 min
Cook’s 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.
About 3 min
Cook’s 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.
About 15 min
4
While the masa rests, prepare the salsa by placing the tomatillos, serrano peppers, and garlic in a small saucepan.
About 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.
About 10 min
6
Drain the cooked tomatillos, serrano peppers, and garlic, then transfer them to a blender.
About 1 min
7
Add the roughly chopped yellow onion, cilantro, and salt to the blender.
About 1 min
8
Blend until smooth, then set aside.
About 1 min
9
Divide the masa dough into 8 equal portions and roll each into a ball.
About 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.
About 3 min
Cook’s note: Aim for a diameter of about 4-5 inches.
11
Heat a comal or cast-iron skillet over medium-high heat.
About 2 min
12
Cook each masa cake for 2-3 minutes per side, until lightly browned and cooked through.
About 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.
About 2 min
Cook’s 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.
About 1 min
15
Spoon the prepared salsa into the center of each memela.
About 1 min
16
Sprinkle generously with crumbled cotija cheese.
About 1 min
17
Serve immediately and enjoy your homemade memelas!

Per serving

Nutrition

72%Score

Calories: 440.6kcal
Protein: 11.1g
Carbs: 59.9g
Fat: 18.6g
Fibre: 6.5g
Sugar: 3.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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