Directions

1. With the masa harina in a bowl, add in warm water a little at a time (start with a cup, then add a half cup, then the final cup), mixing by hand until it feels like Play Doh. It shouldn’t stick to your hands (if it does, it’s too wet — a sign to add more masa harina), and when you roll a small ball and smush it, you shouldn’t see cracks at the edges (if you do, it’s too dry — add more water).

2. Preheat a comal or griddle to medium-high heat.

3. Using a lined tortilla press, press a round that’s double the thickness of a typical tortilla and about 5” in diameter.

4. Transfer the memela to your comal and cook for about 30 seconds on each side until the masa looks dry.

5. Pinch a small lip around the edges of each memela to create a slight ridge. Make a few pinches in the middle too, so the topping can really sink in.

6. Spread a thin layer of asiento or other rendered fat on the center of each memela. Top with refried beans, queso, or any guisado of your choice.

7. Garnish with salsa roja, salsa verde, or both! ¡Provecho!