Easter Recipe Ideas That Aren’t Just Ham

When Amalia Moreno-Damgaard isn’t cooking, chances are she’s traveling the world. It’s one of the many things she’s passionate about. In fact, she just spent time exploring Oaxaca, Mexico. She stopped by to share what you learned in Oaxaca and made Memelitas.

Memelitas
Corn Masa Cakes with Salt Cod, and Mexican Truffles
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Makes 6

1 cup instant corn masa flour
½ tsp Kosher salt dissolved in 1 cup cold water

Salt Cod in Tomato Sauce
1 cup shredded salt cod (soaked in cold water in the refrigerator with 3-5 changes of water needed within a 24-hour period)
1 tbsp olive oil
¾ cup chopped onion
Poblano chile
1 cup chopped roma tomatoes

Huitlacoche or Cuitlacoche (Mexican Truffles)
2 tbsp olive oil
¾ cup chopped onions
1 tbsp chopped epazote
¼ tsp Kosher salt and freshly ground black pepper

Toppings: molcajete spicy salsas, queso fresco, chopped onion, chopped, cilantro.

Directions:
Combine the flour and water to make very moist dough. It should not stick to your hands. If the dough feels dry, add a little more water. If it’s too wet, add more flour. When you form the dough into a ball, it should hold its shape and should not crack when pressed. Keep it covered with a damp cloth, as it tends to dry quickly.
Divide the dough into 5 equal parts and form them into balls. Using two pieces of sturdy plastic, put one ball in between the plastic and press carefully yet firmly with a large skillet to form a small and chubby tortilla.

Put each tortilla on a preheated griddle or non-stick skillet over medium heat and cook until edges loosen (about 2 minutes per side). Flip the tortilla with a wide, heat resistant rubber spatula and cook for another 2 minutes. Quickly pinch the sides of each tortilla to form a quarter-inch border pulling masa from the center-outward. Return to the griddle to finish cooking or transfer to a tortilla warmer or cloth and keep covered and then reheat when ready to serve. Tortillas should be visibly cooked and slightly crispy outside and soft inside.

Combine all the ingredients of the salt cod recipe in a skillet and cook until saucy, about 2-3 minutes. Cod will remain a bit salty, so taste it first and add salt only if needed.
Combine all the ingredients of the Mexican truffles recipe in a skillet and cook until onions are visibly translucent.

Assemble the memelitas, starting with a layer of salsa of choice, cod, then a layer of truffles, and garnish with onion and cilantro. Or, assemble the memelitas traditionally, starting a layer of salsa of choice, queso fresco, onion, and cilantro.

Tlayudas
Thin corn tortillas with refried beans, Oaxaca cheese, shredded cabbage, avocado, and chile sauce
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Serves 2

2 cups corn flour
2 cups cold water

Directions:
Divide the dough into 2 equal parts and form them into balls. Using two pieces of sturdy plastic, put one ball in between the plastic and press carefully yet firmly to form a very thin and large tortilla, anywhere 12-15 inches in diameter.

Put each tortilla on a preheated griddle or non-stick skillet over medium heat and cook until edges loosen (about 1-1/2 to 2 minutes). Flip the tortilla with a wide, heat resistant rubber spatula and cook for another minute.  Transfer to a tortilla warmer or cloth and keep covered. Tortillas should be visibly cooked and lightly crispy.

Combine the flour and water to make very moist dough. It should not stick to your hands. If the dough feels dry, add a little more water. If it’s too wet, add more flour. When you form the dough into a ball, it should hold its shape and should not crack when pressed. Keep it covered with a damp cloth, as it tends to dry quickly.

Assemble the tlayudas, starting with a layer of refried beans, a layer of shredded Oaxaca cheese, avocado slices, and chile sauce. Top with carne asada, grilled shrimp, or roasted pork, if desired.

Print Friendly, PDF & Email