Memelas are ubiquitous in Oaxaca, where they’re made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.

from Bon Appetit
http://www.bonappetit.com/recipe/the-tostada-that-wants-to-be-a-memela

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