Breakfast · 45 min · mexican

Memelas Oaxaqueñas

Mexican flavors, weeknight effort. Masa harina meets warm water in a 45-minute breakfast worth keeping in rotation.

Ingredients

• 2 cups Masa harina
• 1.5 cups Warm water
• 1.5 cups Refried black beans
• 1 cup Queso fresco
• 1 cup Salsa roja
• 1/2 White onion
• 1/4 cup Crema
• 3 tbsp Lard or oil

Steps

1. Mix the masa harina with warm water and salt into a soft, pliable dough that does not crack when pressed. Rest 15 minutes.
2. Form thick oval cakes, about half an inch thick, and pinch a raised rim around each edge to hold the toppings.
3. Cook on a hot comal 3 minutes per side until cooked through with toasted spots.
4. Smear each memela with lard and refried beans, then top with crumbled queso fresco.
5. Return to the comal 2 minutes so the beans heat through and the cheese softens.
6. Serve hot with salsa roja, diced onion, and a drizzle of crema. Breakfast in Oaxaca, perfected.

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