Memelas

Oval masa cakes from Mexico City patted thin and topped with frijoles, salsa, and a crumbling of fresh cheese.

Ingredients

• 500g pork shoulder
• 300g pinto beans
• a handful of minced garlic
• 2 tsp smoked paprika
• 2 tbsp olive oil
• a generous handful of white onions
• a handful of fresh oregano, chopped
• pickled red onions, for serving
• 2 cups chicken stock

Instructions

1. 1

   Prepare the masa dough base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the cured chorizo, jalapeños, minced garlic, and chili powder, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the masa dough until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the cured chorizo mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the masa dough with the filling, a spoonful of pickled red onions, and a scattering of cilantro.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra pickled red onions on the side for dipping or drizzling.

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