Adobo Shrimp Memelas with Epazote Black Beans and Warm Corn-Zucchini Salad

Instructions

1. 1

   Place the guajillo chilies in a bowl and cover with very hot water for 10 minutes until softened. Drain and blend with 2 garlic cloves, 30 ml (2 tbsp) lime juice, cumin, oregano, smoked paprika, 60 ml (1/4 cup) water, and 3 g (1/2 tsp) salt until smooth.

2. 2

   Toss the shrimp with the adobo and marinate for 15 minutes in the refrigerator.

3. 3

   In a large bowl, mix the masa harina with 5 g (1 tsp) salt and gradually add the warm water until you get a soft dough that does not stick. Divide into 8 portions, shape into thick disks about 10 cm (4 inches) wide, and pinch the edges slightly to form small memelas.

4. 4

   Heat a griddle or large skillet over medium heat. Cook the memelas for 4 to 5 minutes per side until cooked through and lightly browned. Keep them warm wrapped in a clean towel.

5. 5

   Meanwhile, heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Add half of the onion and 2 chopped garlic cloves; cook for 2 minutes. Add the black beans and epazote, lightly mashing them. Cook for 5 minutes, stirring, until thick enough to spread. Adjust salt if needed.

6. 6

   Heat the remaining 15 ml (1 tbsp) oil in a wide skillet over medium-high heat. Add the remaining onion and zucchini; sauté for 3 minutes. Add the corn kernels and cook 2 minutes more. Season with a pinch of salt and 15 ml (1 tbsp) lime juice. Remove from the heat and toss with the cilantro.

7. 7

   In the same skillet, cook the shrimp with all of the adobo over medium-high heat for 3 to 4 minutes, until pink and firm. If you prefer to use the oven, bake them on a tray at 400°F (200°C) for 6 to 8 minutes.

8. 8

   To serve, spread each memela with a layer of epazote black beans. Arrange the adobo shrimp on top and finish with the warm corn and zucchini salad.

9. 9

   Sprinkle the queso fresco over the memelas and serve with lime wedges for squeezing over the top.