Más o Menos Poblano Memelas

Travel to the heart of Puebla, Mexico — a culinary center where traditions dance with the modern world — with this recipe that dives into the heart of Puebla and their beloved Memelas. Not quite a tortilla, sope, or huarache, the memela is like so much of Mexico’s beautiful cuisine. This recipe for Más o Menos Poblano Memelas outlines some basics for Mexican cuisine, including a poblano salsa, but is ready to be customized for your own tastes.

Más o Menos Poblano Memelas

Yields 16 Memelas

Memelas Ingredients:

2 pounds of freshly prepared masa (preferably from a local tortilleria)
1/4 cup of butter
1/2 cup of mashed black beans
10 ounces of crumbled queso fresco
Fresh slices of avocado

Poblano Salsa Ingredients:

2 poblano peppers
1 small onion, finely diced
2 cloves of garlic, minced
1 tablespoon of vegetable oil
1 cup (240 ml) of chicken broth
Salt and pepper to taste

Poblano Salsa Directions:

  1. Char the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened. Place them in a bowl, cover, and let them steam for about 10 minutes. Peel off the charred skins, remove the seeds, and roughly chop the flesh.
  2. In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until soft and translucent.
  3. Add the chopped poblano peppers to the saucepan and stir for a minute. Pour in the broth and let it simmer for about 5 minutes until the peppers are tender.
  4. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper according to your taste. Set aside.

Memela Directions:

  1. Divide the masa into 16 equal portions and shape each one into a three-inch ball.
    Heat a nonstick griddle or cast-iron skillet over medium heat.
  2. Individually press each masa ball between plastic sheets using a tortilla press. If you don’t have a press, use a rolling pin to flatten them into ovals or “huarache” style.
    Transfer the flattened masa onto the preheated skillet and cook each side for about 2 minutes.
  3. As the memelas cook, spread butter on each side and add a layer of mashed black beans to one side.
  4. Remove from heat and top each memela with the prepared poblano salsa, crumbled queso fresco, and slices of fresh avocado.

Recipe and Story by Gabe Gomez

Don’t miss a delicious thing: Subscribe to TABLE Magazine’s print edition.

SUBSCRIBE TO TABLE TALK

Choose your region

We respect your privacy.

spot_img

Related Articles

Pride Popsicles

Taste the rainbow!

Mascarpone Dip with Tomato Jam and Crispy Pancetta Recipe

A fresh tomato jam and mascarpone dip to pair with crusty bread.

Easy Italian Rice Salad

An Italian rice salad for a summer picnic.