Oaxacan Corn Cakes (Memelas)
memela Say it: meh-MEH-lah
Memelas are thick, oval corn cakes from Oaxaca, cooked on a comal until speckled and lightly charred, then pinched at the edge to hold their toppings. They are a beloved antojito sold in markets and eaten as a snack or light meal. A warm memela is brushed with asiento or lard, spread with refried black beans, drizzled with smoky salsa roja, and finished with quesillo. The outside is lightly crisp, the inside tender and corn-sweet, and the toppings rich and bright. They are best eaten hot, open-faced.
Oaxacan Corn Cakes (Memelas)
memela
Pronounced meh-MEH-lah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Memelas
Toppings
Method
Make the salsa. set a dry comal or heavy skillet over medium-high heat. Char the tomatoes, serrano, one garlic clove, and half the onion until blistered and softened, turning as needed. Peel the garlic, blend everything with a pinch of salt to a coarse salsa, and set aside.
Make the beans. heat 1 tbsp (13 g) of the lard in a skillet over medium heat. Cook the remaining onion and remaining garlic until soft and fragrant, about 3 minutes. Add the beans and water, mash to a thick paste, and simmer until glossy and spoonable, 5 to 7 minutes; season with salt.
Mix the masa. combine the masa harina, warm water, and 1/2 tsp salt in a bowl. Knead for 2 to 3 minutes until smooth and pliable, like soft cookie dough; if it cracks, work in a splash more water. Cover with a damp cloth.
Shape the memelas. divide the masa into 8 equal balls. Pat each between two pieces of plastic into an oval about 4 to 5 inches (10 to 12 cm) across and 1/3 inch (8 mm) thick.
Cook the memelas. heat a comal or griddle over medium-high heat. Cook each memela for 2 to 3 minutes, until the underside is speckled and releases easily, then flip and cook 2 to 3 minutes more, until set and lightly charred at the edges.
Finish the shape. while still hot, pinch a shallow rim around the edge of each memela. Brush the surface with the remaining lard or asiento and keep warm under a cloth while you cook the rest.
Top and serve. spread each memela with 2 to 3 tbsp of the beans, drizzle with salsa roja, and scatter with quesillo. Return to the comal, cover, and heat for 1 to 2 minutes, until the cheese melts and the toppings are hot. Serve immediately.
Regional variants
In Oaxaca, memelas are often topped with grilled tasajo, cecina, or chorizo; for a vegetarian version, use vegetable oil instead of lard and skip the meat toppings.
Cook's notes
- If you can find fresh nixtamal masa, use 1 lb (450 g) in place of the masa harina and water, adding a splash of water only if needed.
- Keep the masa covered with a damp cloth as you shape, or it will dry and crack.
- Do not skip brushing the memelas with asiento or lard; it seasons the corn and keeps the surface from drying.
Serve with
Serve hot with extra salsa roja and pickled chiles.
Make ahead and storage
Masa balls can be covered and refrigerated for up to 1 day; cooked memelas are best fresh but reheat well on a dry comal.
