Memelas

• 1 lb tomatoes
• 2 fresh serrano chilies, 1 jalapeno chile or 2 a handful of pickled nacho sliced jalapenos
• 2 tablespoons chopped white onions
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup chopped fresh coriander
• 2 cups masa harina
• 1 1/3 cups water
• 10 ounces queso fresco, feta cheese (2 cups) or 10 ounces panuelo mexican cheese

1. Prepare Sauce: Broil the tomatoes and green chile(s) about 2-3" from the coils, on both sides. Peel tomatoes and chiles, core tomatoes, puree with onion in food processor with a little salt.
2. Heat oil in frying pan over medium high heat, pour in sauce, a little first, then the rest, heat bubbling until it thickens 2-5 minutes. Add coriander
3. Memelas: Mix 1/2 tsp salt, 2 cups masa harina and 1 1/3 cups of water with a wooden spoon Turn into a nice dough.
4. Divide into 16 pieces
5. Heat frying pan over medium high heat
6. Roll out memelas to about 3" x 4" between sheets or parchment, wax paper or plastic.
7. Fry 3-4 at a time until lightly golden on each side
8. If possible, shape them into little dishes with raised edges
9. Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.

tomatoes, serrano chilies, white onions, salt, olive oil, fresh coriander, masa harina, water, queso fresco

Taken from www.food.com/recipe/memelas-484148 (may not work)