The Memelas from Puebla (Memelas Poblanas)

Here is another traditional recipe for tasty corn masa cake snacks, topped by a delicious green salsa, some onions and grated cheese. The memelas resemble the other masa dish called huaraches; you will see this word mostly in the state of Oaxaca.

| Yield: 8 servings as snacks | Preparation: | Cooking: | Total time: | | by:

Recipe for Memelas Poblanas


* 2 lb. of masa, or tortilla corn flour
* 1 cup refried black beans
* oil, as necesary
* 8 Roasted green tomatoes
* 5 green chiles, roasted
* 1 clove of garlic, roasted
* 4 tablespoons fresh cilantro leaves, chopped
* 1/2 cup finely chopped red onion
* salt
* 1/2lb. of grated Monterey Cheese


1) Pour the masa to a large bowl, add 1 teaspoon salt. Gradually add water to the masa and mix until smooth, form balls of 1/4 lb., shape a hole in the center and put some beans in; Knead again.

2) Slightly flatten the dough ball to give it a somewhat oblong shape; place it on a flat surface covered by waxed paper and flatten the dough while shaping it with the typical oval memela shape.

3) Place the raw memelas on a hot griddle or comal and cook each Memela with a little oil until fully cooked.

4) Prepare the green molcajete salsa, by blending the tomatoes, green chilies, garlic and cilantro. Once the memelas are cooked, spread some green salsa over them, then some onions and top with grated cheese.

Serve the memelas poblanas, they are ready...

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