The traditional cuisine of Chiapas is a true celebration, which is why the wonderful chef Marta Zepeda brings you a regional dish to celebrate any special occasion. This fava bean memelas with chayote tips recipe is perfect to enjoy as an appetizer and to pamper all your loved ones.
250 grams masa dough, white, finely ground, for the memelas
250 grams masa dough, yellow, finely ground, for the memelas
250 grams masa dough, blue, finely ground, for the memelas
1 tablespoon salt, for the memelas
1 cup fava beans, tender, for the fava bean puree
1 cup water, for the fava bean puree
2 tablespoons cilantro, creole, for the fava bean puree
1/2 teaspoons salt, for the fava bean puree
2 cups chayote, (tips), for the chayote tips
1/2 cups green onion, for the chayote tips
2 limes, (lime juice), for the chayote tips
1 teaspoon fresh oregano, for the chayote tips
1/2 teaspoons sea salt, for the chayote tips
6 dried árbol chiles, for the dried chili sauce
1 tomatillo, green or red, for the dried chili sauce
1/4 onions, creole, for the dried chili sauce
1/2 teaspoons salt, for the dried chili sauce
Preparation
45 mins
45 mins
Low
For the memelas: Peel the fava beans and cook in boiling salted water over medium heat for 12 minutes or until cooked. Then mash to make a puree, add chopped creole cilantro and salt to taste.
Knead each type of dough and form small balls of each color, hollow them out and fill with fava bean puree. Shape into rounds and cook on a griddle over low heat for 10 minutes. (Each gordita weighs 40 g and has 10 g of filling).
For the chayote tips: Cook the tender chayote tips in boiling salted water for 5 minutes, remove and place in a container with cold water. Mix with lime juice, sliced green onion, oregano leaves, and sea salt.
For the tomatillo sauce: Clean the dried chili of any external elements like stones, threads, etc. Roast the tomatoes and chiles on a griddle over low heat for 8 minutes, stirring constantly. Grind in a molcajete and add chopped onion, cilantro, and salt.
Place one memela of each color on a plate, add chayote tips, garnish with fresh cilantro leaves, and serve with the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?