Mexican cuisine · Dough, Pasta & Rice

Memelas Oaxaqueñas

Thick masa cakes with a raised rim, baked on the comal and topped with bean puree, quesillo cheese and salsa.

Ingredients · for 4 servings

• 400 g masa harina
• 500 ml warm water
• 300 g black beans (canned)
• 1 onion
• 2 cloves garlic
• 1 sprig epazote (or 3 sprigs cilantro)
• 250 g Oaxaca-style cheese (or young Gouda plus mozzarella)
• 400 g tomatoes
• 2 serrano chiles
• 4 tbsp oil
• 2 freezer bags (for the tortilla press)
• Salt

Instructions

1. Mix the masa harina with 1 tsp salt, gradually knead in the warm water until a soft dough forms that doesn't crack when pressed, then cover and let rest for 20 min.
2. Fry the drained beans with half the diced onion, the garlic and the epazote in 2 tbsp oil for 8 min. and mash with a potato masher into a thick, spreadable puree; season with salt.
3. For the salsa, char the tomatoes and serrano chiles in a dry pan for 8 min. until blackened in spots all over, puree roughly with salt and set aside.
4. Shape the dough into eight balls and press each one between two freezer bags into a 12 cm wide, 6 mm thick cake.
5. Bake the cakes in a dry pan over medium heat for 2–3 min. per side, then, while still hot, pinch up a rim with your fingertips – this only works while the dough is warm.
6. Brush the memelas with the remaining oil, top with bean puree, salsa, crumbled cheese and the remaining onion in thin rings, and serve immediately.