Charred Masa Cakes with Black Bean Paste — Memelas Veracruzanas con Salsa de Frijol Negro
Veracruz oval masa cakes pressed thin, griddled until charred at the edges, spread with smoky black bean paste and topped with crumbled queso fresco, white onion, cilantro, and salsa roja.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240g masa harina, 300ml warm water, and 0.5 tsp salt; knead 2 minutes until smooth, cover with damp cloth, rest 5 minutes. Soak 2 guajillo chiles 5 minutes in hot water, stem and seed. Chop 60g onion (reserve half for paste and half for topping). Mince 2 garlic cloves separately. Roughly chop 2 medium tomatoes. Crumble 80g queso fresco and chop cilantro.
Saute
Heat 2 tbsp lard over medium heat 1 minute. Add half the chopped onion (about 30g), cook 3 minutes until soft. Add 1 minced garlic clove, 1 tsp epazote, 1 tsp cumin, and 0.25 tsp salt. Add 440g cooked black beans and 120ml liquid; mash 5–6 minutes over medium heat until thick and spreadable with texture.
Toast
Toast the soaked guajillos in a dry pan over medium heat 30 seconds until fragrant. Blend with chopped tomatoes, 1 garlic clove, and 0.25 tsp salt until smooth. Set salsa roja aside.
Char
Divide rested dough into 8 equal balls. Press each between parchment into 12cm ovals about 5mm thick. Working in two batches if needed, cook on a dry comal over medium-high heat 90 seconds per side until firm and lightly speckled with char.
Crisp
Brush each cooked memela with oil, return to pan over medium-high heat in batches. Crisp 90 seconds per side until edges are deeply browned and curl slightly upward.
Plate
Lift memelas onto plates. Spread bean paste thickly across each warm memela while hot. Top with queso fresco, diced onion, and cilantro. Drizzle with salsa roja. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.