Appetizer: Mexico – Oaxaca – Memelas (Oaxacan Masa Cakes)

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

Serving Size: 8

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) masa harina for tortillas (or 2 cups (480 ml) [~14 7/8 oz (420 g)] fresh nixtamal masa if available)
- 1 to 1 1/4 cups (240–300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 g) asiento (unrefined pork lard), plus 1 tbsp (14 g) extra for cooking
- 1 1/2 cups (375 g) cooked black beans, lightly mashed (reserve some whole for texture)
- 4 oz (115 g) queso fresco or queso Oaxaca (quesillo), crumbled or torn
- 2 tbsp (30 ml) vegetable oil or neutral oil (for comal if not using asiento)
- 1/2 small white onion, finely chopped (about 1/3 cup (50 g))
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving
- For the roasted salsa:
  - 2 medium Roma tomatoes, roasted (about 6 oz (170 g))
  - 1 serrano or jalapeno pepper, roasted (about 0.35 oz (10 g))
  - 1/4 small white onion, roasted (about 1 1/16 oz (30 g))
  - 1/4 cup (15 g) cilantro
  - 1/2 tsp (3 g) salt
  - 1 tsp (5 ml) fresh lime juice

Show original ingredient measurements

- 2 cups (240 g) masa harina for tortillas (or 2 cups [~420 g] fresh nixtamal masa if available)
- 1 to 1 1/4 cups (240–300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 g) asiento (unrefined pork lard), plus 1 tbsp (14 g) extra for cooking
- 1 1/2 cups (375 g) cooked black beans, lightly mashed (reserve some whole for texture)
- 4 oz (115 g) queso fresco or queso Oaxaca (quesillo), crumbled or torn
- 2 tbsp (30 ml) vegetable oil or neutral oil (for comal if not using asiento)
- 1/2 small white onion, finely chopped (about 1/3 cup / 50 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving
- For the roasted salsa:
  - 2 medium Roma tomatoes, roasted (about 6 oz / 170 g)
  - 1 serrano or jalapeno pepper, roasted (about 10 g)
  - 1/4 small white onion, roasted (about 30 g)
  - 1/4 cup (15 g) cilantro
  - 1/2 tsp (3 g) salt
  - 1 tsp (5 ml) fresh lime juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Thick, hand-shaped masa cakes crisped on a hot comal and finished with asiento (unrefined pork lard), refried black beans, crumbled Oaxacan cheese, and a bright roasted salsa — a classic Oaxacan starter.

Regional Notes:
This Oaxacan version emphasizes asiento (unrefined pork lard) brushed on the masa and uses black beans plus local cheeses (quesillo or queso fresco) and a roasted salsa. The texture is thicker and more rustic than tortilla-based snacks from other regions.

1. Make the masa dough: in a bowl combine masa harina and salt. Add 1 cup (240 ml) warm water and mix until a soft dough forms; if dry, add up to 1/4 cup (60 ml) more water. Dough should be pliable and not sticky. Let rest 10 minutes covered with a damp towel.
2. Prepare the roasted salsa: char the tomatoes, pepper, and 1/4 onion on a hot comal or under a broiler until blistered and softened. Transfer to a blender with cilantro, salt, and lime juice; pulse to a slightly coarse salsa. Adjust salt and set aside.
3. Warm the beans and asiento: heat 1 tbsp (14 g) asiento in a small skillet over medium heat. Add the mashed black beans and heat, mashing and stirring until creamy and spreadable, about 4–5 minutes. Keep warm.
4. Shape the memelas: divide the masa into 16 equal portions (about 1.5 oz (45 g) each) for appetizer-size memelas; you can also make 8 larger ones. Roll each portion into a ball, then flatten into a thick oval or disk about 1/4–1/3 inch (6–8 mm) thick, slightly thicker in the center. Use wet fingers to press a shallow indentation in the center so toppings will sit well.
5. Preheat the comal or skillet over medium-high heat. Brush comal with a little vegetable oil or spread a thin film of asiento. Cook memelas in batches: 2–3 minutes per side, until the surface is dry and nicely browned and some small blistering appears; press gently with a spatula to ensure even contact. If using larger memelas, cook an extra minute each side.
6. Finish with asiento and toppings: while still hot, brush each memela with a thin layer of asiento (about 1/2 tsp (2–3 g) each). Spread about 1–2 tbsp (15–30 g) of the warm refried black beans over the center of each. Sprinkle with crumbled queso fresco or pull-apart pieces of quesillo.
7. Add salsa and garnishes: spoon a little roasted salsa over the cheese (about 1 tsp (5 ml)–1 tbsp (5–15 ml) per memela, to taste). Top with a pinch of chopped white onion and cilantro. Serve immediately with lime wedges.
8. Serving note: arrange memelas on a platter as a shareable appetizer. They are best eaten warm and crisp; reheat briefly on a hot comal if needed.

Short Description:
Thick, hand-shaped masa cakes crisped on a hot comal and finished with asiento (unrefined pork lard), refried black beans, crumbled Oaxacan cheese, and a bright roasted salsa — a classic Oaxacan starter.

Regional Notes:
This Oaxacan version emphasizes asiento (unrefined pork lard) brushed on the masa and uses black beans plus local cheeses (quesillo or queso fresco) and a roasted salsa. The texture is thicker and more rustic than tortilla-based snacks from other regions.

1. Make the masa dough: in a bowl combine masa harina and salt. Add 1 cup (240 ml) warm water and mix until a soft dough forms; if dry, add up to 1/4 cup (60 ml) more water. Dough should be pliable and not sticky. Let rest 10 minutes covered with a damp towel.
2. Prepare the roasted salsa: char the tomatoes, pepper, and 1/4 onion on a hot comal or under a broiler until blistered and softened. Transfer to a blender with cilantro, salt, and lime juice; pulse to a slightly coarse salsa. Adjust salt and set aside.
3. Warm the beans and asiento: heat 1 tbsp (14 g) asiento in a small skillet over medium heat. Add the mashed black beans and heat, mashing and stirring until creamy and spreadable, about 4–5 minutes. Keep warm.
4. Shape the memelas: divide the masa into 16 equal portions (about 1.5 oz / 45 g each) for appetizer-size memelas; you can also make 8 larger ones. Roll each portion into a ball, then flatten into a thick oval or disk about 1/4–1/3 inch (6–8 mm) thick, slightly thicker in the center. Use wet fingers to press a shallow indentation in the center so toppings will sit well.
5. Preheat the comal or skillet over medium-high heat. Brush comal with a little vegetable oil or spread a thin film of asiento. Cook memelas in batches: 2–3 minutes per side, until the surface is dry and nicely browned and some small blistering appears; press gently with a spatula to ensure even contact. If using larger memelas, cook an extra minute each side.
6. Finish with asiento and toppings: while still hot, brush each memela with a thin layer of asiento (about 1/2 tsp / 2–3 g each). Spread about 1–2 tbsp (15–30 g) of the warm refried black beans over the center of each. Sprinkle with crumbled queso fresco or pull-apart pieces of quesillo.
7. Add salsa and garnishes: spoon a little roasted salsa over the cheese (about 1 tsp–1 tbsp / 5–15 ml per memela, to taste). Top with a pinch of chopped white onion and cilantro. Serve immediately with lime wedges.
8. Serving note: arrange memelas on a platter as a shareable appetizer. They are best eaten warm and crisp; reheat briefly on a hot comal if needed.