Memelas
Oaxacan Flatbreads
Thick masa ovals pinched into a rim on the comal, then smeared with asiento so it sizzles into the surface before topping with beans, salsa, and queso fresco.
Memelas
✦ Antes de Empezar
Before you cook
What is asiento, and can I use something else?
Asiento is the browned, seasoned pork fat left over from making carnitas; the recipe lists it or plain lard, so substitute lard if asiento isn't available, though asiento gives the masa a deeper, roastier flavor.
Ingredientes· 6View
Memela Shell
- 2 cups masa + 1.5 cups waterCorn Masa Harina & Warm Water
- 1/2 tspSalt
Toppings
- 2 tbspUnrefined Pork Lard (Asiento)essential Oaxacan ingredient
- 3/4 cupRefried Black Beanswarm
- 1 cupOaxaca Cheese (Quesillo) or Queso Frescoshredded or crumbled
- as neededSalsa Verde or Rojawarm
Instrucciones
6 pasosPrepara la masa
Mix the dough
Mix the masa harina, warm water, and salt. Rest covered for 15 minutes.
Forma los óvalos
Shape the ovals
Shape into 10 thick ovals about 5 inches long.
Cocina y forma el borde
Cook and pinch the rim
Cook on a hot comal for 2 to 3 minutes per side. While still pliable, pinch a low rim around each oval.
Unta con asiento
Smear with asiento
Return to the comal, smear each with asiento or lard, and let it sizzle into the masa.
Añade los frijoles
Add the beans
Spread with beans and warm through.
Sirve
Serve
Top with salsa, cheese, and onion, and serve hot.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
