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Oaxacan Memelas

Name: Oaxacan Memelas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 g Corn dough; 200 ml Salsa roja; 60 g Asiento (rendered pork fat) de Pork; 250 g Black beans refritos; 0.5 White onion; 1 pinch Salt; 150 g Oaxaca cheese oaxaqueño

35 min (20 prep + 15 cook) Easy 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 30 Mar 2026

Thick Oaxacan corn tortillas with lard, black beans, salsa, and quesillo.

About this recipe

Oaxacan memelas are thick, handmade corn tortillas, slightly oval, with pinched edges forming a rim to hold the toppings. They are cooked on a comal, spread with asiento (lard with crunchy chicharrón residue), and topped with refried black beans, salsa - usually red or pasilla oaxaqueño - shredded Oaxaca cheese or quesillo, and chopped onion. The masa base is thicker than a regular tortilla but thinner than a sope, with a texture that is slightly crispy on the outside and soft within. They are the quintessential breakfast and supper in Oaxaca's markets, where "memeleras" prepare them to order on enormous clay comals. Each memela is unique, shaped by hand with the dexterity that only years of practice can give. Their simplicity is deceptive: the quality of the corn, the asiento, and the salsa determine whether a memela is good or extraordinary.

History & Origin

Memelas are one of the oldest antojitos in Oaxaca, with direct roots in pre-Hispanic Zapotec cooking. The word "memela" comes from the Nahuatl "mimilli," meaning something rolled or elongated. In Oaxaca's markets - especially the Mercado 20 de Noviembre and the Central de Abastos - memeleras hold a privileged place: they are women who inherited the craft from their mothers and grandmothers, and who every morning grind heritage corn on a metate or mill to prepare fresh masa. Asiento, the key ingredient, is the fat left at the bottom of the pot after frying chicharrón, with crunchy bits of pork that give it an incomparable texture and flavour. In Oaxaca's Central Valleys, memelas are distinguished from tlayudas by their smaller size and thicker masa. Each region of Oaxaca has its own variant: in the Mixteca they are made with red corn, in the Isthmus they are filled with dried shrimp, and in the Sierra they are prepared with ayocote beans.

Estimated cost

£8.00

Total cost

£1.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

12g

Protein

36g

Carbohydrates

14g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Knead the dough of corn with a pinch of salt and a little water if necessary until you have a smooth, pliable texture, that doesn't stick to your hands.
2
Divide the dough into 6 portions equal. Shape each one into a ball and flatten it with your hands or a tortilla press to create a thick disc (some 12 cm of diameter and half centimetre of thickness). Pellizca the bordes towards on top for formar a borde that contenga the ingredientes.
💡 La dough should be thicker than a regular tortilla.
3
Heat a comal (flat griddle) or cast iron pan over medium-high heat. Cook each memela for 3-4 minutes on the first side and 2-3 on the other side, until it has golden spots and the dough is cooked.
4
With the memela still on the comal (flat griddle), spread a generous layer of asiento (rendered pork fat) on the surface. Add a tablespoon of refried black beans, spreading them evenly.
💡 If you don't have asiento (rendered pork fat), heat pork lard with some small pieces of pork crackling until crispy.
5
Drizzle with red sauce, add the shredded Oaxaca cheese and the chopped onion. Serve immediately while still hot.