Memelas con Frijoles y Pollo Salsa Verde

Process

1. Dough:
   1. Mix masa and salt
   2. Add the warm water gradually until it is soft, smooth, no cracking at the edges
   3. *** Rest 15 minutes, covered ***
   4. Divide into balls, two per portion.
   5. Press out into oval discs - approx 10cm diameter, 4-5mm thick
   6. Squeeze in the edges to remove cracks and form a shallow rim
   7. Dry-cook on medium-high cast iron - 1 minute per side, until light speckled browning
   8. Set aside, keep warm.
2. Chicken
   1. Poach gently in salted water
   2. Food process with the salsa verde
3. Remaining cooks & assembly
   1. 2nd cook
      1. Back onto the medium-high pan
      2. Smear a thin layer of refried beans
      3. Cook for 30-45s
   2. Final cook
      1. Heat the oil in the pan on medium - don’t want the base to crisp
      2. Add the memelas (or just start with 1)
      3. On each:
         1. Add chicken
         2. Spoon some salsa
         3. Top with some mozzarella
      4. Cover with a lid after 60s to help the cheese to melt
      5. After 90 seconds they should be releasing cleanly when nudged
      6. Will take approx 150s total; waiting for:
         1. Bottom crisp, not brittle
         2. Center still has a little give
         3. Beans are hot
         4. Salsa is hot but not acidic
         5. Cheese has melted a bit
         6. Smells like corn, no chalkiness