Memelas

An authentic Mexican dish from Puebla, Memelas are a delicious dish that all can enjoy and tuck into guilt free. Follow our delightful recipe and get cooking Memelas for yourself with a cheese and tomato topping.

Memelas
PREP TIME MAKES 16
  • Ingredients:
  • 4 medium tomatoes
  • 1 jalapeno chilli
  • 2 tablespoons of white chopped onion
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil
  • 15g of chopped fresh cilantro
  • 156g of masa harina
  • 600ml cups of warm water
  • 283g of crumbled white cheese
  • Chopped coriander to garnish

Preparation method

  1. Start by charring your tomato and chillies in a hot griddle pan over a moderate heat. Turning frequently until it has lightly charred on all sides until the flesh turns soft.
  2. Core both the tomatoes and the chilies before pureeing with the onion and a ½ teaspoon of salt into a blender until smooth.
  3. Using a non-stick frying pan over a high heat, add some oil and leave until hot. When hot add ½ a cup of the tomato sauce into the oil, once the sauce has begun to bubble in the pan, add the remainder of the sauce.
  4. Stir until it thickens which should take around 3 minutes. Remove the pan from the heat and stir in the cilantro and season to taste.
  5. Now the time has come to make the memelas. By stirring together in a large mixing bowl, the masa harina, ½ teaspoon of salt and water, using a wooden spoon to form a dough. Knead the bowl of dough for 1 to 2 minutes.
  6. Once kneaded, divide the dough into 16 pieces, rolling each into a 1 ½ inch ball.
  7. Roll each of the dough balls into 3-inch long logs before transferring onto a lined tray and covering with a tea towel.
  8. Heat a well-seasoned large cast iron griddle and place over a high heat until hot.
  9. Taking a small plastic bag, cut the plastic into 2 5-inch squares, place one sheet of plastic underneath the dough and one above the dough, flattening with your rolling pin.
  10. Remove the plastic from the dough and cook on the hot griddle until a skin forms on the dough and golden spots appear which should take 1-2 minutes on either side.
  11. Remove from the heat and place on the side to cool before forming sides.
  12. Starting a ½ an inch from the edge, push the masa towards the edge with your thumb while pinching up to form a side.
  13. In the centre of the memela, pinch the centre in several places. Take your memela and sprinkle 2 tablespoons of cheese onto each memale, topped with 1-2 tablespoons of tomato sauce.
  14. Place the completed memelas onto the hot griddle and cook until bubbling hot, this should take around 3 minutes and serve.