Memelas de Chorizo
WHAT YOU NEED
- To make the aciento:
- ¾ cup vegetable shortening
- 10 cloves garlic, peeled
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 2 tablespoons raw peanuts, skin removed
- ¾ teaspoons sea salt
- ½ cup vegetable oil
- To make the memelas:
- 2 cups masa harina corn flour
- 1/2 teaspoon sea salt
- 12.5 ounces lukewarm water
- 1/4 cup aciento
- 10 ounces Cacique Ranchero Queso Fresco
- 1 (9-ounce) package Cacique Pork Chorizo
HOW TO MAKE IT
- First, make the vegetarian aciento. In a large skillet over medium heat, melt the shortening, then fry the garlic in it until lightly browned and aromatic, about 2 to 3 minutes. Work in batches if necessary. Set the garlic and shortening aside to cool off.
- Put the pumpkin seeds, sunflower seeds, and raw peanuts in a comal or large cast-iron skillet over medium heat and mix well to toast, about 5 minutes. Be careful not to burn.
- Transfer the seeds and nuts to a food processor and pulse until they are fully ground. Add the fried garlic with the shortening and the salt, as well as the vegetable oil. Process until the aciento has become a thick paste, similar to a peanut butter. It will thicken as it cools. This should take about 2 minutes of undisturbed processing. Note, the aciento will keep for up to 3 weeks in an airtight container in the refrigerator.
- Next, in a medium-sized skillet, slowly cook chorizo for about 10 minutes, breaking it apart until fully cooked. Drain off excess fat and set aside.
- Mix the corn flour with lukewarm water and knead with your hands until you achieve dough like consistency. You are looking for a masa that is moist to the touch. To form the memelas, assemble masa into balls measuring about 3 inches wide and set them aside.
- Line a tortilla press with two plastic sheets. Press each masa ball individually on the plastic-lined tortilla press. Each ball should be just over 1/4-inch thick, or about 5 inches (12 cm) in diameter after pressing.
- Place a nonstick griddle or cast-iron skillet over medium heat. Carefully peel each memela off the plastic sheet and transfer to the hot pan. Cook each side for about 2 minutes until the tortilla is fully cooked.
- Using your fingertips while the memela is still hot, pinch up the edges by about a 1/4-inch so that the memelas start to look like round boats. Make a few more pinches in the middle to help hold the toppings. Spread about 1/2 teaspoon of aciento in a thin layer on each memela. Top with crumbled Cacique Ranchero Queso Fresco and cooked Cacique Pork Chorizo.
- Add back to skillet, and cook until the bottoms get a bit crispy and the cheese and chorizo warm up. Remove from heat, and serve right away.
