The Tostada That Wants to Be a Memela

Name: The Tostada That Wants to Be a Memela
Yield: 6–8 servings
Ingredients: 1 pound dried black beans; 1 white onion, peeled, halved; 1 head of garlic, cloves separated, smashed; 4 sprigs epazote or oregano; 1 bay leaf; Kosher salt; 2 dried avocado leaves (optional); 2 tablespoons vegetable oil; 8 white corn tortillas; 3 tablespoons rendered pork fat, bacon grease, or lard; 3 ounces queso fresco, crumbled, plus more for serving if desired; Toasted Chile de Árbol and Tomatillo Salsa, or store-bought salsa [TK LINK]; 4 poblano chiles; 2 tablespoons vegetable oil; 1/2 white onion, thinly sliced; 2 garlic cloves, thinly sliced; Kosher salt; 1/4 teaspoon dried oregano; 4 tablespoons vegetable oil, divided; 2 links fresh chorizo (about 8 ounces), casings removed; Kosher salt; 4 large eggs

May 30, 2017

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Photo by Peden + Munk

Memelas are ubiquitous in Oaxaca, where they’re made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.

Recipe notes

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