Memelas de Frijoles con Salsa Verde (Oaxacan-Style Masa Rounds)
Why this recipe works
- Hearty texture: The thick masa rounds cook with lightly crisp surfaces while staying warm and tender in the centre.
- Simple layered toppings: Refried beans add savoury depth, salsa verde brings tang, and cotija gives a salty, crumbly finish.
- Classic masa method: Resting the masa before shaping helps it hydrate properly, making the rounds easier to press without cracking.
Get the most out of this recipe
Timing notes
- Rest the masa: The short rest after mixing is important: it lets the masa harina absorb moisture so the dough shapes cleanly and holds together in the pan.
- Serve while hot: Top the memelas just before serving so the masa keeps its lightly crisp surface under the beans and salsa.
Ingredient notes
- Use masa harina, not cornmeal: Masa harina is treated corn flour for tortillas and antojitos; regular cornmeal will not form the same cohesive dough.
- Cotija adds salt and crumble: Cotija gives the classic salty, dry finish. Feta is a practical substitute, but it will taste a little tangier.
- Choose salsa to suit the toppings: Salsa verde keeps the dish bright and tangy, especially against the richness of refried beans.
Texture tips
- Keep the toppings warm and ready: Have the beans, salsa, onion and cheese prepared before the final batch cooks, so the memelas can be topped and eaten immediately.
- Shape with damp fingers: If the edges crack as you press the rounds, smooth them with damp fingers rather than forcing the dough thinner.
Make-ahead tips
- Store untopped: Cooked memelas keep best without toppings. Store the rounds separately, then reheat and finish with beans, salsa, onion and cheese.
- Reheat in a dry pan: Warm the untopped memelas in a dry frying pan over medium heat until hot, which helps restore the surface texture better than microwaving.
- Freeze the masa rounds: Freeze cooked, untopped memelas well wrapped, then defrost before reheating in the pan and adding the toppings.
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Ingredients
Instructions
- Put the masa harina and fine sea salt in a mixing bowl. Add the water and mix until a soft, smooth dough forms; it should feel like firm playdough and not crack when pressed. Cover and rest for 10 minutes so the masa fully hydrates.
- Meanwhile, peel the white onion and finely chop it. Crumble the cotija cheese into small pieces. Set both aside for topping.
- Divide the dough into 6 equal balls. Press each into a thick round about 8 to 10 cm wide and about 1 cm thick, smoothing any cracks at the edges with damp fingers. Keep the shaped rounds covered as you work so they do not dry out.
- Heat a frying pan over medium heat and add half the vegetable oil. Cook the memelas in batches for 3 to 4 minutes per side until lightly crisp and speckled with golden patches. Transfer to a plate and repeat with the remaining oil and memelas.
- While the memelas are still hot, spread each one with refried beans. Spoon over salsa verde, then top with the chopped onion and cotija cheese. Serve straight away while hot.
Recipe notes
Tips
- If the dough cracks when you press it, knead in a splash more water and rest it for a couple of minutes before shaping again.
- Keep cooked memelas warm on a low heat in the pan while you finish the batch, then top and serve immediately for the best texture.
- For a cleaner finish, warm the refried beans briefly in the pan over low heat so they spread easily without tearing the memelas.
Substitutions
- Replace cotija cheese with feta cheese for a similar salty, crumbly topping.
- Replace salsa verde with salsa for a different heat level and flavour.
Storage
- Refrigerate up to 2 days
- Store cooked, untopped memelas in an airtight container in the fridge. Reheat in a dry frying pan over medium heat for 2 to 3 minutes per side until hot, then add the toppings. Freeze cooked, untopped memelas well wrapped for up to 2 months and reheat from defrosted as above.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (40min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Milk
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