Memela with Black Bean Salsa

Ingredients

• For the corn cakes: For the corn cakes:
• 2 cups (240g) masa harina 2 cups (240g) masa harina
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the black bean salsa: For the black bean salsa:
• 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• ½ cup (75g) diced red onion ½ cup (75g) diced red onion
• ¼ cup (15g) chopped fresh cilantro ¼ cup (15g) chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Crumbled queso fresco Crumbled queso fresco
• Sliced avocado Sliced avocado
• Chopped fresh cilantro Chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 3g
• Protein: 10g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
2. 2.
   Divide the dough into 8 equal portions and shape each portion into a ball.
3. 3.
   Place a ball of dough between two sheets of plastic wrap and press it down with a tortilla press or a heavy skillet to form a flat, round corn cake.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and brush it with vegetable oil.
5. 5.
   Cook the corn cakes for about 2-3 minutes on each side, until they are golden brown and cooked through. Repeat with the remaining dough.
6. 6.
   In a separate bowl, combine the black beans, diced tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well to combine.
7. 7.
   To serve, place a corn cake on a plate and top it with a generous spoonful of the black bean salsa. Garnish with crumbled queso fresco, sliced avocado, and chopped cilantro.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina, a special type of corn flour used in Mexican cuisine, to achieve the authentic taste and texture of the corn cakes.
• Black beans — Rinse and drain the black beans before using them in the salsa to remove any excess sodium and improve their texture.

Tips & Tricks

• For extra flavor, you can add a pinch of cumin or chili powder to the corn cake dough.
• If you don't have a tortilla press, you can use a heavy skillet or a rolling pin to flatten the corn cakes.
• Customize the black bean salsa by adding diced jalapenos or a splash of hot sauce for some heat.
• Serve the Memela with a side of Mexican rice and a dollop of sour cream for a complete meal.
• Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or toaster oven before serving.

Serving advice

Serve the Memela as a main course for lunch or dinner. Place the corn cakes on a platter and let your guests top them with the black bean salsa, queso fresco, avocado slices, and fresh cilantro. Serve with a side of Mexican rice and a green salad for a well-rounded meal.

Presentation advice

Arrange the corn cakes on a colorful platter, garnished with a sprinkle of chopped cilantro. Place a bowl of the black bean salsa in the center of the platter and surround it with slices of avocado. The vibrant colors and fresh ingredients will make the dish visually appealing.