Photograph of the finished Memelas

Mexico · Bánh ngô thuyền dài Memelas

Memelas

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 720 g
  • Photograph of Pork fat Pork fat 240 g
  • Photograph of Black beans Black beans 600 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 320 g
  • Photograph of Mexican dried chillies Mexican dried chillies 100 g
  • Photograph of Epazote leaves Epazote leaves 32 g
  • Photograph of Onion Onion 1.6
  • Photograph of Tomato Tomato 8
  • Photograph of Salt Salt 20 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Knead the masa dough with warm water and salt, then press it into an oval disc 12 cm long and 6 mm thick.
  2. 2 Grill on a dry cast iron skillet for 3 minutes on each side, then pinch up the long edges on both sides while still hot.
  3. 3 Spread pork fat on the inside of the rice cake while it's still hot; pork fat is a characteristic ingredient of Oaxaca memela.
  4. 4 Cook black beans until tender with epazolate, then mash and stir-fry until thickened.
  5. 5 Spread the mashed beans inside the boat and bake for another 2 minutes.
  6. 6 Roast dried chilies and blend them with tomatoes to make a sauce, then pour it over the bread and sprinkle with fresh cheese and onions.

With an appliance

  • Oven 43 min

    Replace step 2: spray the surface of the memela with oil, bake on the middle rack at 220 degrees for 8 minutes and flip after 4 minutes; the cake will cook more evenly but will lack the pungent flavor, pinch the edges while it's still soft.

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