Recipes
Memelas con Molé
Serves 4
| Prep Time: 30 mins
| Cook Time: 60 mins
| Total Time: 90 mins
You may need: Mexican Mole
Discover The Recipe
Memelas are fried or toasted cakes made of ground corn dough, known as masa, topped with different fresh ingredients. Memelas have their origins in Aztec cuisine dating back at least a thousand years. Memelas are a fun and easy dish to customize for brunch or dinner and our recipe for Memelas con Mole will bring a ton of authentic Mexican flavor to your dinner table. Beautiful blue corn cakes topped with a savory and nutrient-dense black bean puree are paired with a delightful Mole sauce and provide a delight for your tastebuds in every bite. Our Mexican Mole spice blend contains all the essential spices and ingredients you’ll need to whip up a quick and easy mole sauce, without spending hours over the stove.
Mole (pronounced ‘MOLE-lay’) refers to a group of Mexican sauces that are made from a base of braised chili peppers, aromatics (like onion and garlic), spices, nuts, seeds, dried fruit, and often chocolate to form an incredibly complex and rich sauce. Mole is a traditional sauce from the Oaxacan region of Mexico. Mole has many versions, some with as many as 30 ingredients! Despite the different varieties that make up Mole, all recipes start with dried chili peppers and layer and blend in the other ingredients to build incredible depth of flavor. Try memelas with guacamole and for our carnivores, try adding shredded chicken, beef, pork, or shrimp for a heart
Ingredients
Blue Corn Memelas
2 cups blue corn masa harina
2 tsp salt
1 1/3 cup water
Molé Sauce
2 Tbsp olive oil
1 yellow onion, minced
4 garlic cloves, minced
2 Tbsp all purpose flour
1/4 cup tomato sauce
4 dried ancho chiles, soaked about hour and then seeded (optional)
2 Tbsp Piquant Post Mexican Molé
2 1/2 cups vegetable stock or water
1 tsp salt
1 Tbsp sugar
Black Bean Purée
2 cans black beans, drained and rinsed
1 1/2 tsp salt
1/4 cup water
To serve: cilantro, vegan queso fresco (or other crumbled vegan cheese), red onion slices
Notes
For the memelas, feel free to use white or yellow corn masa flour if that is all that is available to you. White corn masa is usually finer and makes a less rustic memela than the stone ground masa we used here.
Use your imagination for different toppings! Avocado is wonderful on this dish, and so are jalapeños.
Molé is a traditional sauce from the Oaxacan region of Mexico, with many different variations. Try this green version or this yellow molé!
Instructions
To make the blue corn memelas, mix the masa harina, salt and water in a large mixing bowl until well combined. Turn the masa dough out onto your counter and knead for about 5 minutes. Divide the dough into 4 equal balls. Place one of the dough balls between 2 sheets of plastic wrap or parchment paper and pat out into a 6” round about 1/3”-1/2” thick. Use a rolling pin if necessary. Heat a heavy bottomed skillet over medium heat and place a memela into the the pan. Cook until the bottom is browned (about 2-3 minutes) and then flip and cook the other side. Cook all the memelas and set aside until ready to serve.
To make the molé sauce, heat the olive oil in a medium saucepan. Add the onion and cook for 2-3 minutes or until translucent. Add the garlic cloves and flour to the pan. Cook for about 2 minutes, stirring frequently. Add the tomato sauce, soaked ancho chiles, Piquant Post Molé, vegetable stock, cocoa powder, salt and sugar. Bring to a simmer, stir well and cook for 30 minutes over low heat. Remove from the heat and allow to cool. Once the sauce is cool, purée it with an immersion blender or put it into a regular blender and process until smooth. Set aside.
To make the black bean purée, drain and rinse the black beans and add them to a food processor. Add the salt and water and purée until smooth. Transfer from the food processor to a container and set aside until ready to serve.
To build the memelas, spread some of the black bean purée on the memelas and then top with the molé sauce, vegan cheese, onion slices and cilantro.
Alternatives & Substitutions
Looking for more molé recipes? Try this Stuffed Poblano or these Portobello Molé Enchiladas. If you eat meat, you will love our Braised Beef Mole Tacos!
Traditionally, memelas are also served with lard (called asiento) spread on top for flavor! If you eat meat, give this traditional version a try!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Memelas con Molé
Serves
4
Prep Time
30 mins
Cook Time
60 mins
Total Time
90 mins
Piquant Post spice you'll need: Mexican Mole
Ingredients
Blue Corn Memelas
2 cups blue corn masa harina
2 tsp salt
1 1/3 cup water
Molé Sauce
2 Tbsp olive oil
1 yellow onion, minced
4 garlic cloves, minced
2 Tbsp all purpose flour
1/4 cup tomato sauce
4 dried ancho chiles, soaked about hour and then seeded (optional)
2 Tbsp Piquant Post Mexican Molé
2 1/2 cups vegetable stock or water
1 tsp salt
1 Tbsp sugar
Black Bean Purée
2 cans black beans, drained and rinsed
1 1/2 tsp salt
1/4 cup water
To serve: cilantro, vegan queso fresco (or other crumbled vegan cheese), red onion slices
Instructions
To make the blue corn memelas, mix the masa harina, salt and water in a large mixing bowl until well combined. Turn the masa dough out onto your counter and knead for about 5 minutes. Divide the dough into 4 equal balls. Place one of the dough balls between 2 sheets of plastic wrap or parchment paper and pat out into a 6” round about 1/3”-1/2” thick. Use a rolling pin if necessary. Heat a heavy bottomed skillet over medium heat and place a memela into the the pan. Cook until the bottom is browned (about 2-3 minutes) and then flip and cook the other side. Cook all the memelas and set aside until ready to serve.
To make the molé sauce, heat the olive oil in a medium saucepan. Add the onion and cook for 2-3 minutes or until translucent. Add the garlic cloves and flour to the pan. Cook for about 2 minutes, stirring frequently. Add the tomato sauce, soaked ancho chiles, Piquant Post Molé, vegetable stock, cocoa powder, salt and sugar. Bring to a simmer, stir well and cook for 30 minutes over low heat. Remove from the heat and allow to cool. Once the sauce is cool, purée it with an immersion blender or put it into a regular blender and process until smooth. Set aside.
To make the black bean purée, drain and rinse the black beans and add them to a food processor. Add the salt and water and purée until smooth. Transfer from the food processor to a container and set aside until ready to serve.
To build the memelas, spread some of the black bean purée on the memelas and then top with the molé sauce, vegan cheese, onion slices and cilantro.
Notes
For the memelas, feel free to use white or yellow corn masa flour if that is all that is available to you. White corn masa is usually finer and makes a less rustic memela than the stone ground masa we used here.
Use your imagination for different toppings! Avocado is wonderful on this dish, and so are jalapeños.
Molé is a traditional sauce from the Oaxacan region of Mexico, with many different variations. Try this green version or this yellow molé!
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