Memela
Pinto Beans, Oyster Mushrooms, Salsa Frita, Cotjia Cheese
Chef Juan Gomez of Lilia Comedor | Portland, OR
Adapted by StarChefs | May 2023
INGREDIENTS
Pinto Beans:
Yield: 2 quarts
1 pound pinto beans
2 teaspoons Mexican oregano
2 teaspoons cumin seeds
2 teaspoons coriander seeds
10 chiles de árbol
2 large avocado leaves
1 yellow onion, roughly chopped
12 cloves garlic
Neutral oil
3 leeks, thinly sliced
Salt
Salsa Frita:
Yield: 1 quart
9 Sandia chiles, seeded and tops removed
2 cups chiles de árbol
3 tomatillos, halved
2 tablespoons roasted garlic
1 small Walla Walla onion, roughly chopped
1 tablespoon verjus vinegar
Memela:
Yield: 4 memelas
320 grams blue corn masa
Oyster Mushrooms:
Yield: 1 quart
2 pounds blue oyster mushrooms, torn into pieces
¼ cup koji
Salt
To Assemble and Serve:
Oil for frying
Salt
Cotija cheese
METHOD
For the Pinto Beans:
In a stock pot over medium-low heat, combine beans, spices, chiles, avocado leaves, onion, and garlic. Add enough water to submerge beans. Cook 2 hours, or until beans are tender. Remove from heat and set aside. In a large heavy bottom pan over medium-high flame, heat oil. Fry leeks until golden brown. Add bean mixture to the pan and fry until beans start breaking apart and bursting. Using an immersion blender, purée the mixture until mostly smooth, allowing for some texture. Season with salt. Keep warm.
For the Salsa Frita:
In a saucepan over medium heat, fry chiles 5 seconds. Cover chiles completely with boiling water. Let sit 30 minutes, or until chiles are tender. Set aside. In a sauté pan over medium heat, fry tomatillos 3 minutes. Transfer to a heat proof mixing bowl. In the same pan, fry onions 3 minutes. Transfer to the same mixing bowl. Add roasted garlic to bowl and stir to combine. Using a slotted spoon, transfer fried chiles to the bowl and stir in vinegar. Transfer mixture to a Vitamix blender and blend until smooth. Season with salt and let cool. Transfer to a squeeze bottle and reserve.
For the Memela:
In a mixing bowl, add masa. Gradually add in 1 cup warm water and mix until desired consistency is achieved. On a work surface, portion mixture into four 80-gram balls and shape into ovals. In a sauté pan over medium-high heat, cook memelas 1 minute on each side. Pinch the sides of the memelas up slightly, about 1 centimeter. Set aside.
For the Oyster Mushrooms:
In a mixing bowl, add mushrooms, koji, and a few pinches of salt. Toss to combine. In a sauté pan over high heat, char mushrooms 8 ounces at a time. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Fry 1 Memela until it floats, about 3 minutes. Transfer to a paper towel-lined plate and season with salt. Place the Memela onto a serving plate. Top with 2 tablespoons Pinto Beans followed by 4 ounces Oyster Mushrooms. Finish with a few dots of Salsa Frita and shaved cotija.
