corn flour, water, salt, oil, cheese, cilantro, onions, eggs, red or green sauce, cream, black beans, chiles, garlic

Memelas is the Oaxacan local name for the almost identical sopes and huaraches that are served in other parts of Mexico, but with different toppings. The corn masa is flattened with a tortilla press, pinched to create indentations along its borders, then placed over a hot comal or griddle. When the tortilla-like base is cooked and charred where the dough hits the hot metal of the grill, chewy as a medium-well steak. If the mamelas made with cheese its looks ...

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July 8, 2018 - by: anika854

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