Prepare Sauce Broil the tomatoes and green chile(s) about 2-3" from the coils, on both sides. Peel tomatoes and chiles, core tomatoes, puree with onion in food processor with a little salt. Heat oil in frying pan over medium high heat, pour in sauce, a little first, then the rest, heat bubbling until it thickens 2-5 minutes. Add the cilantro. Memelas Mix 1/2 tsp salt, 2 cups masa harina and 1 1/3 cups of water with a wooden spoon Turn into a nice dough. Divide into 16 pieces Heat frying pan over medium high heat Roll out memelas to about 3" x 4" between sheets or parchment, wax paper or plastic. Fry 3-4 at a time until lightly golden on each side the, if possible, shape them into little dishes with raised edges. Assemble Sprinkle cheese (queso fresco or panela cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.
If you don't know queso fresco from queso Oaxaca then learn all about Mexican Cheese here.