Memelas with Queso Fresco and Charred Tomato Sauce

• 1 pound tomatoes (4 medium)
• 2 fresh serrano chiles or 1 jalapeno chile
• 2 tablespoons chopped white onion
• 1 teaspoon salt, or to taste
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 cups masa harina ("masa mix") such as Maseca or Quaker
• 1 1/3 cups warm water
• 10 ounces queso fresco (Mexican fresh cheese) or feta, crumbled (2 cups)
• Garnish: chopped fresh cilantro
• Special equipment: a tortilla press or a rolling pin

1. Preheat broiler.
2. Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft).
3. Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
4. Core tomatoes and stem chiles, then puree with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
5. Heat oil in a nonstick skillet over moderately high heat until just hot.
6. Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
7. Fry, stirring, until slightly thickened, about 3 minutes.
8. Remove from heat and stir in cilantro and salt to taste.
9. Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough.
10. Knead in bowl with heel of hand 1 to 2 minutes.
11. Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
12. Roll balls into 3-inch-long logs.
13. Transfer logs as formed to a plastic-wraplined tray and cover with more plastic wrap.
14. Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
15. Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press.
16. Put a log of dough in press and top with second square of plastic.
17. Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval.
18. If press doesnt flatten evenly, rotate tortilla 180 degrees and gently flatten again.
19. (Alternatively, use a rolling pin to flatten dough between squares of plastic.)
20. Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side.
21. Make more ovals, cooking 3 or 4 at a time.
22. Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side.
23. Then pinch up masa in center of memela in several places.
24. If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
25. Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce.
26. Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes.
27. Serve hot.

tomatoes, serrano chiles, white onion, salt, vegetable oil, fresh cilantro, masa harina, water, queso fresco, fresh cilantro, tortilla

Taken from www.epicurious.com/recipes/food/views/memelas-with-queso-fresco-and-charred-tomato-sauce-105004 (may not work)