You can find this recipe at El Restaurante.
Recipe courtesy of Nancy Zaslavsky, A Cook’s Tour to Mexico
Makes 12 memelitas (2 per serving)
2 c. corn masa for tortillas
¼ c. freshly rendered pork lard (traditional, if desired)
2 c. black beans cooked with sea salt and epazote, and blended to smooth
1½ c. shredded Oaxaca quesillo or crumbled queso fresco cheese
Sliced radishes or tomatoes
Soften the masa by kneading and adding a little water if needed to get a medium-soft dough. Form 12 balls the size of golf balls and cover with plastic wrap to keep moist.
Open a tortilla press. Place a piece of plastic (cut a freezer baggie in two, as the plastic is thick) to cover the bottom of the press, a masa ball in the center, and a second piece of plastic on top. Press slightly. Remove the plastic. The small, thick tortilla should be about 3-inches in diameter.
Place the tortilla on a griddle over medium heat. Cook until the tortilla no longer sticks and the edges look dry. Flip and cook the other side 30 seconds. Flip again and cook until the tortilla puffs. Remove from the heat. With fingers, turn up the edge all around to make a rim. Brush on a half-teaspoon lard if desired. Add some epazote-flavored black beans and spread evenly to the rim. Top with shredded or crumbled cheese. Continue with the others.
To serve: Top chewy memelitas with spicy radish or tomato slices.