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1
Preheat broiler.
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2
Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft).
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3
Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
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4
Core tomatoes and stem chiles, then puree with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
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5
Heat oil in a nonstick skillet over moderately high heat until just hot.
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6
Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
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7
Fry, stirring, until slightly thickened, about 3 minutes.
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8
Remove from heat and stir in cilantro and salt to taste.
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9
Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough.
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10
Knead in bowl with heel of hand 1 to 2 minutes.
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11
Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
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12
Roll balls into 3-inch-long logs.
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13
Transfer logs as formed to a plastic-wraplined tray and cover with more plastic wrap.
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14
Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
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15
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press.
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16
Put a log of dough in press and top with second square of plastic.
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17
Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval.
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18
If press doesnt flatten evenly, rotate tortilla 180 degrees and gently flatten again.
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19
(Alternatively, use a rolling pin to flatten dough between squares of plastic.)
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20
Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side.
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21
Make more ovals, cooking 3 or 4 at a time.
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22
Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side.
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23
Then pinch up masa in center of memela in several places.
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24
If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
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25
Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce.
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26
Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes.
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27
Serve hot.
