Memelas
Delightful corn cakes topped with black bean paste, queso fresco, and salsa, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds fresh masa Fresh masa is key to achieving authentic taste.
- ¼ cup Aciento or your choice of oil for frying
- ½ cup black bean paste
- 10 ounces queso fresco, crumbled Can be substituted with dairy-free cheese for a vegan option.
- 1 serving your favorite salsa Experiment with different salsas.
Instructions
Cooking Steps
- Preheat your griddle or skillet over medium heat.
- Divide the masa into small balls, about the size of a golf ball.
- Flatten each ball using a tortilla press or your hands to form discs approximately ¼ inch thick.
- Lightly coat the griddle with Aciento and place the discs on it.
- Cook for 2-3 minutes on each side until golden brown and slightly crispy.
- Remove from heat and spread a spoonful of black bean paste on each memela.
- Generously top with crumbled queso fresco and your choice of salsa.
- Serve immediately while still warm, and enjoy!
Notes
Memelas can be stored in an airtight container in the refrigerator for up to three days. Reheat on low heat to restore crispiness.