Memelas

Step by stepInstructions

1. Mix the masa with the salt and enough warm water to form a soft, pliable dough, and keep it covered so it does not dry out.
2. Divide the dough into 12 balls and press each into a thick oval about 4 to 5 inches long, leaving the edges slightly thicker than the center.
3. Toast the ovals on a hot comal for 2 to 3 minutes per side, until freckled with brown spots and cooked through.
4. While they are still hot, pinch the edges of each memela to form a slight rim.
5. Brush each with asiento, then top with salsa, quesillo strips and a drizzle of crema.
6. Serve warm, straight from the comal.