Memelas With Queso Fresco And Charred Tomato Sauce Recipes

Steps:

• For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
• For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

Steps:

• Assemble the masa into balls measuring 3 inches (7.5 cm) wide (weighing 55 g each) and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be about 5 inches (12 cm) in diameter after pressing.
• Place a nonstick griddle or cast-iron skillet over medium heat. Carefully transfer each memela to the comal. Cook each side for about 2 minutes until the tortilla is fully cooked.
• Using your fingertips while the memela is still really hot, fold up a quarter inch of the edges so that the memelas start to look like little boats. Using a knife, make a few slits in the middle. Spread about 1⁄2 teaspoon of aciento on each memela, and layer with another 1½ teaspoons of beans on top.
• Return the memelas to the hot comal, bean side up, and cook until the bottoms get a bit crispy. Top with crumbled queso fresco. Allow the cheese to get warm on the tortilla, then top with salsa. Remove from the heat and serve hot.

Steps:

• Prepare 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: 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
• Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.