Memelas
These savory masa cakes are a traditional Mexican antojito, perfect as a snack or light meal. They are topped with a flavorful salsa and cheese, then cooked until golden and delicious. This recipe offers a simple yet authentic taste of Oaxaca.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 441 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
masa
- 2.5 cupmasa harina
- 2 cupwater, warm
- 0.5 tspsalt
- 2 tbsplard, melted
salsa
- 6 pcstomatillo, husks removed
- 2 pcsserrano pepper
- 1 clovegarlic
- 0.25 pcsyellow onion, roughly chopped
- 0.25 cupcilantro, chopped
- 1 tbspolive oil
- 0.25 tspsalt
topping
- 0.5 cupcotija cheese, crumbled
Equipment
tortilla press · cast-iron skillet · comal · damp cloth · blender · large bowl · small saucepan
The method
Step by step
- 1
Combine the masa harina, warm water, and salt in a large bowl.
About 1 min
Cook’s note: The water should be warm to the touch, not hot.
- 2
Mix with your hands until a soft, pliable dough forms, adding a little more water if it feels too dry.
About 3 min
Cook’s note: The dough should not be sticky or crumbly.
- 3
Cover the masa dough with a damp cloth and let it rest for 15 minutes.
About 15 min
- 4
While the masa rests, prepare the salsa by placing the tomatillos, serrano peppers, and garlic in a small saucepan.
About 1 min
- 5
Cover with water and bring to a boil; cook for about 10 minutes until the tomatillos are soft and their color changes to a dull green.
About 10 min
- 6
Drain the cooked tomatillos, serrano peppers, and garlic, then transfer them to a blender.
About 1 min
- 7
Add the roughly chopped yellow onion, cilantro, and salt to the blender.
About 1 min
- 8
Blend until smooth, then set aside.
About 1 min
- 9
Divide the masa dough into 8 equal portions and roll each into a ball.
About 2 min
- 10
Place each ball between two pieces of plastic wrap or parchment paper and press into a thick tortilla, about 1/4 inch thick, using a tortilla press or a flat plate.
About 3 min
Cook’s note: Aim for a diameter of about 4-5 inches.
- 11
Heat a comal or cast-iron skillet over medium-high heat.
About 2 min
- 12
Cook each masa cake for 2-3 minutes per side, until lightly browned and cooked through.
About 16 min
- 13
While the masa cakes are still warm, use your fingers to create a small rim around the edge and a slight indentation in the center of each one.
About 2 min
Cook’s note: Be careful, they will be hot! You can use a clean cloth to help if needed.
- 14
Brush the melted lard over each indentation.
About 1 min
- 15
Spoon the prepared salsa into the center of each memela.
About 1 min
- 16
Sprinkle generously with crumbled cotija cheese.
About 1 min
- 17
Serve immediately and enjoy your homemade memelas!
Per serving
Nutrition
- Calories
- 440.6kcal
- Protein
- 11.1g
- Carbs
- 59.9g
- Fat
- 18.6g
- Fibre
- 6.5g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover memelas and salsa separately in airtight containers in the refrigerator.
Reheat memelas on a comal or skillet until warmed through; reheat salsa gently in a saucepan.
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