Memelas Recipe

In a large bowl, whisk together 2 cups masa harina and 0.5 teaspoon salt. Gradually stir in 300 ml warm water and 1 tablespoon vegetable oil until a smooth, pliable dough forms. Knead 2-3 minutes until the dough is cohesive. Cover and rest 15 minutes.

In a skillet over medium heat, sauté the onion in a little oil until translucent, about 3-4 minutes.

Add the mashed black beans and minced chipotle peppers with adobo sauce. Cook 3-5 minutes, stirring, until heated through and flavors mingle.

Taste and adjust seasoning with a pinch of salt if needed.

Divide the dough into 8 equal pieces. Roll each into a ball, then flatten into a thick disk about 1/4 inch (0.6 cm) thick.

Cook the disks on a hot dry skillet (comal) for 2-3 minutes per side until lightly browned. Remove and keep warm.

Spread a spoonful of warm mashed black beans on each memela or create a shallow pocket in each disk. Fill with a portion of the bean mixture and chipotle, then sprinkle with shredded cheese.

Return the memelas to the skillet for 1-2 minutes, just long enough for the cheese to melt.

Serve hot, with salsa, crema, and chopped cilantro if desired.