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:
- 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.
- In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until soft and translucent.
- 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.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper according to your taste. Set aside.
Memela Directions:
- 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. - 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. - As the memelas cook, spread butter on each side and add a layer of mashed black beans to one side.
- 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.
