WorldBites.The world, dish by dish

📍 Oaxaca

Oaxacan memelas

· Breakfast

Thick oval tortillas with a pinched rim, spread with pork lard, beans, and quesillo.

Editorial content by WorldBites · · Contact

Oaxacan memelas: Thick oval tortillas with a pinched rim, spread with pork lard, beans, and quesillo.
Photo: Nsaum75 · CC BY-SA 3.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 40 min🍽 4 servings📊 Easy🏷 Commonly associated
Preparation
25 min
Cooking
15 min
Waiting and resting
0 min

History

A breakfast antojito very popular in Oaxaca's markets. The masa is pinched around the edges to hold the pork drippings and salsa.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Form thick oval tortillas and pinch the edges.

  2. 2

    Cook them on the comal on both sides.

  3. 3

    Spread pork drippings over the hot memela.

  4. 4

    Add refried beans and salsa to taste.

  5. 5

    Sprinkle with shredded quesillo.

  6. 6

    Return to the comal until the cheese melts.

Cooking tips

  • Pinch the edges while the masa is warm and flexible, before adding beans.

Technique and preparation

What to check during preparation

Shape pieces with an even thickness and cook both sides before adding toppings. Pinch the edges while the dough remains flexible, protecting your hands from heat. Spread thin layers of asiento and beans so the base is not overloaded. Return to moderate griddle heat until the dough is cooked and the cheese melts. The base should support its toppings without a raw center; add salsa last.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

Keep exploring

More flavors from Mexico

Mole amarillo (yellow mole): A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.🍽️ Lunch⏱ 100′

Mole amarillo (yellow mole)

A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.

Dairy-free
Mole negro: A home version of the Oaxacan sauce made with dried chiles, seeds, nuts and chocolate, with a dark color and silky texture.🍽️ Lunch⏱ 165′

Mole negro

A home version of the Oaxacan sauce made with dried chiles, seeds, nuts and chocolate, with a dark color and silky texture.

Tejate: A pre-Hispanic cold drink of corn and cacao crowned with a foam contributed by the cacao flower.🥤 Drink⏱ 45′

Tejate

A pre-Hispanic cold drink of corn and cacao crowned with a foam contributed by the cacao flower.

Vegetarian
Oaxacan tlayudas: A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.🌙 Dinner⏱ 40′

Oaxacan tlayudas

A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.

Xilitla Huastec Bocoles: Thick corn masa gorditas with bean, browned on the griddle and filled with cheese or chicharrón.🥚 Breakfast⏱ 45′

Xilitla Huastec Bocoles

Thick corn masa gorditas with bean, browned on the griddle and filled with cheese or chicharrón.

Gluten-free
Corundas (Michoacán triangular tamales): A triangular tamal of masa wrapped in a corn-plant leaf, served with crema, salsa, and cheese.🥚 Breakfast⏱ 100′

Corundas (Michoacán triangular tamales)

A triangular tamal of masa wrapped in a corn-plant leaf, served with crema, salsa, and cheese.

See all recipes from Oaxaca →