Memelas de Carne Asada con Salsa Fresca y Queso Cotija

Memelas de Carne Asada con Salsa Fresca y Queso Cotija ingredients

• 1.5 lbs Skirt steak
• 1/4 cup Orange juice
• 2 tbsp Lime juice
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil
• 2 cups Masa harina
• 1.5 cups Warm water
• 1/2 tsp Salt
• 1/4 cup Vegetable oil or lard
• 1 cup Refried beans
• 2 medium Tomatoes
• 1/4 cup White onion
• 1/4 cup Cilantro
• 1 Serrano pepper
• 1 tbsp Lime juice
• 1/4 tsp Salt
• 1/2 cup Queso Cotija
• for garnish Fresh cilantro

How to make Memelas de Carne Asada con Salsa Fresca y Queso Cotija

1. In a shallow dish, combine the 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add the 1.5 lbs skirt steak, ensuring it's fully coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. In a medium bowl, combine the 2 diced tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro, 1 minced serrano pepper, 1 tbsp lime juice, and 1/4 tsp salt. Stir gently to combine and set aside to allow flavors to meld.
3. In a large bowl, combine 2 cups masa harina and 1/2 tsp salt. Gradually add 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a tablespoon of water at a time; if too sticky, add a sprinkle of masa harina. Knead for 2-3 minutes until smooth.
4. Divide the masa dough into 8 equal portions. Roll each portion into a ball. Using a tortilla press lined with plastic wrap, flatten each ball into a thick tortilla, about 1/4-inch thick and 5-6 inches in diameter.
5. Heat a comal or a large cast-iron skillet over medium-high heat. Cook each memela for 2-3 minutes per side until lightly browned and cooked through. They should puff up slightly.
6. Once cooked, carefully remove each memela from the comal. While still warm, use your fingers to pinch up a small rim around the edge of each memela, creating a slight border. Spread 1-2 tablespoons of the warmed refried beans evenly over the surface of each memela, staying within the pinched border. Return to the comal briefly to heat the beans through, about 1-2 minutes.
7. Heat 1 tbsp olive oil in a grill pan or large skillet over medium-high heat. Remove the marinated skirt steak from the marinade, shaking off excess. Grill for 3-5 minutes per side for medium-rare, or to your desired doneness. Rest the steak for 5 minutes before slicing thinly against the grain.
8. Place the bean-smeared memelas on serving plates. Top each memela with a generous portion of the thinly sliced carne asada. Spoon the fresh Salsa Fresca over the steak and sprinkle liberally with 1/2 cup crumbled Queso Cotija and fresh cilantro. Serve immediately.

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