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El Restaurante Mexicano
Winter 2002
Recipe from Ken Rubin, FoodWorks International, Austin, TX
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STREET FOODS OF MEXICO Memelitas (Masa snacks with black beans, caramelized onions and cotija) Makes 4 to 6 servings The Masa "base" | |||
| 1-1/2 | lbs. Masa | ||
| Water or stock to reconstitute Masa, as needed | |||
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Place masa in large mixing bowl and begin to mix with your hands. Add a generous pinch of salt (approximately 1 tablespoon). Add small amount of water or stock, as needed, and blend dough completely until it is pliable and soft but not sticky.
Roll small (ping pong ball-sized) masa balls between your hands, then press them into flat, oblong patties,
1-1/2 inches long by 1 inch wide. Cook on a dry, ungreased griddle over medium heat for 1 to 2 minutes, then flip each one over and cook an additional 3 minutes until the bottom is slightly speckled. Remove masa patties from heat and let cool 10 minutes. With the "more cooked" side facing upwards, form a 1/8-inch ridge with your fingers around the edge of each patty. It should be just tall enough to hold a spoonful of filling.
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| The filling and garnish | |||
| 1-1/2 | c. black beans, cooked and mashed | ||
| 2 | white onions, cut into thin strips | ||
| Cotija or queso añejo | |||
| Cilantro, minced | |||
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Warm beans in a frying pan with abit of water. Cook until evenly heated. Cook onions in a bit of butter over medium-low flame until brown
and crisp. Place a spoonful of the black beans into each masa "boat." Place small amount of the caramelized onions on top of each memelita and top with crumbled cotija or queso añejo and minced cilantro.
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