Name: Memelas
Yield: Makes 16 memelas
Ingredients: 2 pounds (910 g) fresh masa (storebought or homemade); 1⁄4 cup (50 g) Aciento; 1⁄2 cup (120 ml) Black Bean Paste; 10 ounces (280 g) queso fresco, crumbled; Any salsa you have on hand

Photo of five memelas on a plate topped with salsa fresca and queso fresco with a bowl of salsa fresca on the side.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

I didn't grow up eating fluffy pancakes on weekends. I grew up eating memelas. They are griddled masa disks that get a little crispy on the edges but stay tender on the inside. Instead of eating syrup, I ate bean paste. And instead of adding fresh fruit compote, I opted for salsa and queso fresco. Memelas defined the childhood of me and my siblings. We’ve been eating them since before I can remember, and to this day it is one of the first meals we have when traveling back to Oaxaca. Some of my favorites are found inside the mercado in Mitla, served by a woman named Flavia.

Recipe information

Yield
Makes 16 memelas

Ingredients

2 pounds (910 g) fresh masa (storebought or homemade)

1⁄4 cup (50 g) Aciento

1⁄2 cup (120 ml) Black Bean Paste

10 ounces (280 g) queso fresco, crumbled

Any salsa you have on hand

Preparation

Step 1
Assemble the masa into balls measuring 3 inches (7.5 cm) wide (weighing 55 g each) and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be about 5 inches (12 cm) in diameter after pressing.
Step 2
Place a nonstick griddle or cast-iron skillet over medium heat. Carefully transfer each memela to the comal. Cook each side for about 2 minutes until the tortilla is fully cooked.
Step 3
Using your fingertips while the memela is still really hot, fold up a quarter inch of the edges so that the memelas start to look like little boats. Using a knife, make a few slits in the middle. Spread about 1⁄2 teaspoon of aciento on each memela, and layer with another 1½ teaspoons of beans on top.
Step 4
Return the memelas to the hot comal, bean side up, and cook until the bottoms get a bit crispy. Top with crumbled queso fresco. Allow the cheese to get warm on the tortilla, then top with salsa. Remove from the heat and serve hot.