Memela

Instructions

1. Mix the masa harina with the salt and lukewarm water until you get a supple dough that doesn't stick to your fingers, then cover it for 10 minutes.
2. Shape 8 balls of dough, then flatten them in your hands into discs about 1 cm thick.
3. Heat a frying pan or comal over medium-high heat and cook the discs for 3 to 4 minutes per side, until golden in places.
4. To top them, press the edges of the cakes with your fingers to form a small rim.
5. Spread a layer of mashed black beans inside each memela.
6. Finely chop the onion, pepper, coriander and tomatoes, then cook the mixture for 2 minutes in a little oil for a warm salsa.
7. Top the memelas with the salsa, crumbled cheese and chorizo, then serve with a lime wedge.