Hey Chile-Heads! In this video I'll show you how to make traditional Mexican Memelas. Memelas are essentially a cross between a burrito and a tostada; with a crunchy & delicious tortilla shell and some delicious toppings (refried beans, tomatillo salsa ( • The BEST Homemade Taqu... ) and queso fresco), these are going to quickly become a favorite in your household! You're gonna love them.
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Memelas
Ingredients:
1 ½ cups white corn flour
½ tsp salt
1 ½ cups warm water
Aciento (pork lard - leftover oil from frying pork) you can also use bacon grease
Queso fresco, or other Mexican white cheese
Refried Beans
1 tsp bacon grease, or any oil of your preference if you want it vegetarian/vegan
¼ cup finely diced onion
2 cups cooked pinto beans (you can use canned beans for this)
Serrano pepper
Directions:
Heat a comal, or cast iron pan on medium heat. Mix together 1½ cups white corn flour and ½ tsp salt. Gradually add 1½ cups of warm water until the masa begins to take shape. Continue to knead it for about 10 minutes. Now allow the masa to sit for 15 minutes covered.
Add 1 tsp bacon grease to a pan and let it melt. Then add 1⁄4 cup finely diced onion. Next add 2 cups of pinto beans while using a potato masher to smash completely. Add a serrano pepper. Let cook for about 10 minutes and then set on simmer.
Shape even balls to form into tortillas. Using your tortilla press, or a plate, flatten each ball into a 3 - 3 ½ inch diameter flat. Next, add the flat to the comal and cook on each side for about 2 minutes. You want to see some browning, but not fully cooked through. Remove the flat and begin to form edges around the tortilla by pinching from the middle out. Pinch a couple of ridges in the middle as well.
Now add the memelas back onto the comal to finish cooking the bottom side only. Once the bottom has begun to toast up, about 3-4 minutes, add ½ tsp aciento along with some refried beans. You will start to see the aciento bubble up a bit when they are done cooking. Add cheese now or after removing them from the comal.
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Music From this Video:
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