Memelas with Chicken and Salsa Verde, (Memelas Verdes con Pollo)

Memelas are corn masa pancakes which are usually served as appetizers; the two main things that differentiate them from tortillas is that they are thicker and they have that little delimiting "border" on the edge. This dish is meant to be simple, usually covered only with some salsa then topped by lettuce and crumbled cheese but recently people have become fancier, adding more ingredients, such as chicken in this recipe.

A plate with memelas Verdes

How to make the Chicken Memelas

* 7 cups corn flour for tortillas, or 2 lb. of masa
* 1 lb. boneless and skinless chicken
* 2 teaspoon salt
* butter, softened
* 8 green tomatoes, husked and roasted
* 10 chillies serranos, roasted
* Some refried black beans
* 1 clove of garlic
* 2 tablespoons chicken consomme powder
* 1 tablespoon white vinegar
* 1 onion, finely chopped
* Enough mexican crumbly cheese
* mexican style crema, or sour cream


1) If you have corn flour instead of masa, pour in a bowl and mix with salt; gradually pour some water in while mixing it in the dough until masa texture is reached; let stand for a while. Divide dough into 12 portions and give them the traditional form of thicker and slightly oval tortillas.

2) Cook them on a griddle or comal and when the masa starts to change color pinch the edges to form a border. Place the memelas back on the griddle. On each memela spread one teaspoon butter.

3) Meanwhile, blend the roasted green tomatoes with the chilies, garlic, vinegar and chicken consomme powder, pour in a pot and cook for a few minutes; season with cumin and salt; this will be your salsa verde.

4) Cook the chicken in a skillet with hot oil, when thoroughly cooked slice it finely.

5) As your memelas are ready, place them on a plate then spread some refried beans first then some salsa verde on each one, top with onions, some chicken, the crema to finish by topping them with the crumbled cheese.

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