Favorite - This is an all time favorite
These can take a lot of heat to cook. Really burn those tomatoes, and toast those memelas.
Memelas with Queso Fresco and Charred Tomato
Sauce
Memelas with Queso Fresco and Charred Tomato Sauce
(Gourmet May 2001)
1 lb tomatoes
2 fresh serrano chiles, 1 jalapeno chile or a handful of pickled nacho sliced jalapenos
2 tbsp chopped white onion
1 tsp salt
1 tbsp olive oil
1/4 cup fresh chopped coriander
2 cups masa harina
1 1/3 cups or so of water
10 oz queso fresco, feta cheese (2 cups) or Panuelo Mexican cheese
SAUCE
Broil the tomatoes and green chile(s) about 2-3" from the coils, on both sides
Peel tomatoes and chiles, core tomatoes, puree with onion in food processor with a little salt
Heat oil in frying pan over medium high heat, pour in sauce, a little first, then the rest, heat bubbling until it thickens 2-5 minutes
Add coriander
MEMELAS (corn chips)
Mix 1/2 tsp salt, 2 cups masa harina and 1 1/3 cups of water with a wooden spoon
Turn into a nice dough
Divide into 16 pieces
Heat frying pan over medium high heat
Roll out memelas to about 3" x 4" between sheets or parchment, wax paper or plastic
Fry 3-4 at a time until lightly golden on each side
If possible, shape them into little dishes with raised edges
ASSEMBLY
Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes