Entree: Mexico – Oaxaca – Memelas (Thick oval griddled masa cakes from Oaxaca topped with refried beans, salsa, and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 30 min

Ingredients

2 cups (240 g) masa harina for tortillas
1 1/4 cups (300 ml) warm water (approximate; add as needed)
1 tsp (5 g) fine salt
Please choose vegetable oil or lard for frying; the stated 1/4 cup (60 ml) is retained.
Please choose refried black beans or refried pinto beans; the stated 2 cups (480 g) is retained. (estimated edible portion: 480 g)
Please choose salsa roja or salsa verde; the stated 1 cup (240 ml) is retained.
Please choose queso fresco or panela; the stated 4 oz (115 g) is retained.
Please confirm whether to estimate Oaxaca cheese or additional queso fresco; the stated 4 oz (115 g) is retained.
Please choose pickled red onion or raw red onion; the stated 1 cup (150 g) is retained.
1/2 cup (15 g) cilantro leaves, chopped
1 lime, cut into wedges
Salt to taste

Instructions

1. In a medium bowl, combine the masa harina and salt. Add the warm water gradually and mix until a soft, pliable dough forms that holds together without cracking. If dough is dry, add up to 2 tbsp (30 ml) more water; if too sticky, add a little more masa harina.
2. Divide the dough into 8 equal balls (for 2 memelas per person). Cover with a damp towel to prevent drying.
3. On a piece of plastic or using a tortilla press lined with plastic, press each ball into an oval about 1/4–3/8 inch (6–10 mm) thick. If pressing by hand, use a flat-bottomed plate to shape the oval.
4. Heat a comal or heavy skillet over medium-high heat. Cook the ovals dry for 1–2 minutes per side until they develop light brown spots and are cooked through but still pliable.
5. In a skillet, heat 2–3 tbsp (30–45 ml) of the oil or lard over medium heat. Add each pre-cooked oval and shallow-fry 30–60 seconds per side until the edges are crisp and slightly golden. Drain briefly on paper towel.
6. While warm, spread about 1/4 cup (60 g) warm refried beans onto each memela, leaving a small border. Spoon 1–2 tbsp (15–30 ml) salsa over the beans.
7. Sprinkle with crumbled queso fresco and shredded Oaxaca cheese. Top with pickled red onion and chopped cilantro. Finish with a squeeze of lime and a pinch of salt if needed.
8. Serve immediately, 2 memelas per person, while warm.