Make These Memelas: A Oaxacan Breakfast Delight

Memelas on a plate with frijoles and queso topped with salsa

July 1, 2024

Memelas are a beloved Oaxacan breakfast dish. They might remind you of sopes or picaditas, pero they have their own unique charm. Imagine a thick, crispy tortilla cooked to perfection on a comal, layered with asiento or any other rendered fat (you can use schmaltz, or the fat left over from cooking bacon), then topped with just about anything you like. Classic choices are frijoles, melted queso, and all sorts of guisados.

Perfect for an antojito or a full meal, memelas a delicious way to discover the flavors of Oaxaca and the versatility of masa. Next time you crave something more than a tortilla, treat yourself to memelas loaded with your favorite toppings and topped with salsa.

Tortilla Starter Kit

Memelas

Miguel Guerrero

Ingredients

2 cups masa harina
2 cups warm water
Toppings and garnishes of your choice, such as asiento or other rendered fat, refried beans, queso, or any other guisado you available
Salsa

Directions

With the masa harina in a bowl, add in warm water a little at a time (start with a cup, then add a half cup, then the final cup), mixing by hand until it feels like Play Doh. It shouldn’t stick to your hands (if it does, it’s too wet — a sign to add more masa harina), and when you roll a small ball and smush it, you shouldn’t see cracks at the edges (if you do, it’s too dry — add more water).
Preheat a comal or griddle to medium-high heat.
Using a lined tortilla press, press a round that’s double the thickness of a typical tortilla and about 5” in diameter.
Transfer the memela to your comal and cook for about 30 seconds on each side until the masa looks dry.
Pinch a small lip around the edges of each memela to create a slight ridge. Make a few pinches in the middle too, so the topping can really sink in.
Spread a thin layer of asiento or other rendered fat on the center of each memela. Top with refried beans, queso, or any guisado of your choice.
Garnish with salsa roja, salsa verde, or both! ¡Provecho!