Memelitas Oaxaqueñas
- 🌽 Masa (Corn Dough): Enough for 12-15 small, thick tortillas.
- 🥓 Asiento (Pork Lard/Crackling Spread): Approximately 1-2 tablespoons per memelita.
- 🧀 Queso (Cheese): Approximately 1-2 tablespoons crumbled white cheese per memelita.
- 🍅 Tomatoes: 5-6 red plum/roma tomatoes, for salsa.
- 🌶️ Chiles (Green): 4-6 green chiles, such as jalapeño or serrano, for salsa.
- 🧅 Cebolla (White Onion): 1/2 medium onion, diced, for topping.
- 🫘 Frijoles (Black Beans): Approximately 2-3 tablespoons cooked whole black beans per memelita (optional).
- 🧂 Salt: To taste, for salsa and potentially masa.
A traditional Oaxacan snack made of thick corn masa cakes topped with savory pork lard, cheese, a rustic salsa, and diced onion, perfect as an appetizer or snack.
Experience the rich, traditional flavors of Oaxaca with these Memelitas Oaxaqueñas. Perfect as an appetizer or a delightful snack, these thick corn masa cakes are topped with a savory pork lard spread, crumbled cheese, a rustic roasted tomato and chili salsa, fresh diced onion, and optional whole cooked black beans. This Oaxacan classic pairs wonderfully with traditional Mexican beverages or a refreshing agua fresca.
Ingredients
🌽 Masa (Corn Dough): Enough for 12-15 small, thick tortillas. Brand not specified.
🥓 Asiento (Pork Lard/Crackling Spread): Approximately 1-2 tablespoons per memelita. Brand not specified.
🧀 Queso (Cheese): Approximately 1-2 tablespoons crumbled white cheese per memelita. Brand not specified.
🍅 Tomatoes: 5-6 red plum/roma tomatoes, for salsa.
🌶️ Chiles (Green): 4-6 green chiles, such as jalapeño or serrano, for salsa.
🧅 Cebolla (White Onion): 1/2 medium onion, diced, for topping.
🫘 Frijoles (Black Beans): Approximately 2-3 tablespoons cooked whole black beans per memelita.
🧂 Salt: To taste, for salsa and potentially masa.
Instructions
1- Prepare the Salsa:
- Roast green chiles and tomatoes directly on hot coals or a comal until charred and softened.
- Using a molcajete, mash the roasted chiles and tomatoes to create a rustic salsa. Season with salt to taste.
2- Prepare the Memelitas (Masa Cakes):
- Shape small portions of corn masa dough into thick, round disks by hand.
3- Cook Memelitas:
- Heat the comal over a wood fire and cook the masa disks until they are lightly browned and cooked through, flipping as needed.
4- Pinch the Edges:
- Remove memelitas from the comal. While still warm, pinch the edges to create a raised rim, forming a shallow well in the center.
5- Apply Asiento:
- Spread a layer of asiento into the center of each memelita.
6- Return to Comal & Top:
- Place the memelitas back on the comal.
7- Add Cheese:
- Generously sprinkle crumbled white cheese over the asiento.
8- Add Salsa:
- Spoon the prepared roasted salsa over the cheese.
9- Add Onion:
- Top with diced white onion.
10- Add Beans (Optional):
- Spoon cooked black beans over the onion as the final topping for some memelitas.
11- Warm Through:
- Allow toppings to warm slightly on the comal until the cheese begins to melt.
12- Serve:
- Carefully remove memelitas from the comal and serve immediately.
Prep Time: 1.5 - 2 hours
Cook Time: Approximately varies depending on heat and skill
Total Time: Approximately 2 - 2.5 hours
Servings: Approximately 12-15 memelitas
Equipment: Traditional comal (cast iron or clay, brand not specified), Molcajete (brand not specified), Metal tongs (brand not specified), Metal spoons (brand not specified), Various bowls (plastic and ceramic, brand not specified), Wood fire/coals
Cooking Tips
- Roasting chiles and tomatoes directly on hot coals adds a smoky flavor.
- Using a molcajete enhances the salsa's flavor compared to using a blender.
- The pinching technique for the memelitas is essential to create a border for toppings.
- Asiento adds a unique depth of flavor that is hallmark of Oaxacan cuisine.
- Cooking over a wood fire imparts distinct aromas and flavors.
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El Huarache Oaxaqueño: https://www.youtube.com/@elhuaracheoaxaque%C3%B1o
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