Welcome to Paulina Cocina! In this latest installment of tasty recipes, we travel to our beloved Mexico to cook up some delicious memelitas . We're not talking about memes or carmelitas, no sir, we're talking about a glorious slice of Mexican cuisine.
These small delicacies, which seem simple at first glance, hide within their simplicity an explosion of flavor that transports us directly to the markets and streets of Oaxaca . We're talking pure tradition, a dish full of history, love, and refried beans.
The good news is that memelitas are easier to make than you might think. That's why we're going to share some tips and tricks for making them so they turn out super delicious. Join us to learn what they are, where they come from, what variations there are, and, of course, how to make Oaxacan memelitas .
Content table
About the Memelites
Let's get down to basics: What exactly are memelitas ? For those unfamiliar, they're small, thick, handmade tortillas , usually made from corn flour, that are cooked on a hot griddle or comal and then spread with refried beans .
From there, you can add a variety of ingredients like fresh cheese , salsa , nopales , or even chorizo . Their oval shape and crispy texture on the outside yet soft on the inside make them incredibly addictive.
- They are a kind of close relative of sopes and tlayudas , but they have their own personality and a lot to say in the world of Mexican gastronomy.
Unlike other Mexican snacks , such as chalupas , memelitas are simple but have that magic that only humble dishes can achieve: they win us over from the first bite.
The origin of memelitas: With the flavor of Oaxaca
Oaxacan memelitas are n't just any snack; they're the heart of Oaxacan street food. The name "memelita" comes from the Nahuatl word " tlaxmimilli ," which means " tortilla with something spread on it ." This dish has centuries of history and remains a staple in Oaxacan kitchens, both traditional and modern.
Corn , an essential ingredient in memelitas , has been the staple of the Mexican diet since pre-Hispanic times. In Oaxaca, specifically, many traditional ways of preparing corn have been preserved , and one of them is that of memelitas. Furthermore, this recipe, like many others from Oaxaca, has that unique flavor that combines simplicity with the complexity of well-selected ingredients .
Characteristics of Oaxacan memelitas that will make you love them
- Corn dough : Being handmade, the texture of the dough is incomparable. It's thick yet soft, a perfect balance between crunchy and fluffy .
- Refried beans as a base : Bean memelitas are spread with refried beans. This simple combination of corn and beans (like that of enfrijoladas ) is the soul of the dish.
- Versatility in ingredients : Although the base is always refried beans, memelitas can have a variety of toppings such as fresh cheese, homemade sauces (such as pipián ), chorizo, nopales or even guacamole.
- Cooking on a comal or griddle : Using a comal gives memelitas that smoky, crispy touch that distinguishes them from regular tortillas. If you don't have one at home, you can easily use a griddle.
- Perfect for any time : Whether it's breakfast, lunch or dinner , memelitas adapt to any occasion.
- A flavor that transports you : Each bite is an explosion of flavors that makes us feel like we're strolling through an Oaxacan market.
What are memelas in Puebla?
In Puebla, there's a variant known simply as "memelas ." Although similar in concept to those from Oaxaca, memelas from Puebla have some notable differences. For starters, they tend to be larger and thinner . In addition, in Puebla, they commonly top with red or green sauce (like those found in huevos divorciados ), and instead of chorizo or nopales, they sometimes add shredded beef or chicken .
Both versions are delicious, but each has its own unique flavor. While Oaxacan memelitas tend to be thicker and more deeply flavored due to the use of local ingredients like the region's fresh cheese , Puebla memelas lean more toward crunch and an abundance of salsa .
What does a memela contain?
A basic memela, whether from Oaxaca or Puebla, has some key ingredients that can't be missing:
- Thick corn tortilla : Handmade. Much better than packaged tortillas.
- Lard or olive oil: These add moisture to the tortillas before spreading them on the beans.
- Refried beans : Whether made with black beans or bay beans, they are always the soul of the memelita.
- Fresh cheese : A classic ingredient in many versions, although in some regions cream is also added.
- Salsa : Red or green, depending on preference, but homemade and with that spicy touch that makes us want more.
- Toppings : Whatever your heart and stomach desire goes in here: nopales, chorizo, meat, onion ... the possibilities are endless!
How to Make Memelitas: A Quick Beginner's Guide
The first step is to make the dough for the corn tortillas , which is easier than it seems. With a little nixtamalized corn flour (like the kind used for tamales ) and water, knead it until you get a soft but firm texture. Then, form small, elongated balls and press them between two sheets of nylon to prevent them from sticking together, shaping them into thick, oval tortillas .
The next step is to cook them on a hot griddle or griddle until they're slightly puffed and golden brown. The finishing touch is to lightly pinch them around and in the center to better accommodate the refried bean filling and any other toppings you like.
6 Memelite Options
- Bean memelitas with crumbled cheese : The classic that never fails.
- Memelitas with nopales : A slightly healthier version, but equally delicious.
- Memelitas with chorizo : For those looking for something more substantial.
- Memelitas with tasajo : Very typical of Oaxaca, ideal for those who enjoy meat.
- Memelitas with guacamole : A fresh and creamy version, perfect for hot days.
- Vegan Memelitas : Just with beans and salsa, but with an impressive flavor.
6 Tips for Perfect Bean Memelets
- Use fresh corn : If possible, look for nixtamalized corn flour. This gives it that authentic flavor that you can't get with just any masa.
- Well-seasoned beans : Add a touch of garlic and onion for more flavor.
- A very hot comal or griddle : The temperature of the comal is crucial. If it's too cold, the tortillas won't brown properly (a frying pan can be used).
- Don't overload : Although it's tempting to put everything in, the memelita has a balance between the dough and the ingredients.
- Homemade sauce : There is no better accompaniment than a good homemade sauce, like salsa macha .
- Dough Resting Time : Let the dough rest for a few minutes before making the tortillas. This will give it a better texture.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Oaxacan memelitas recipe
Yields: 4 portions
Preparation time: 30 minutes
Ingredients
- 2 cups of nixtamalized corn flour
- 1 ½ cups water (can vary as needed)
- 1 tablespoon of lard (optional)
- 1 cup refried black beans
- 100 grams of crumbled fresh cheese
- Red or green sauce (to taste)
- Nopales, chorizo or meat (optional)
How to make Oaxacan memelitas in 5 steps
- In a bowl, mix the cornmeal with the water and lard (if using) until you have a soft, malleable dough. Let it rest for 10 minutes.
- Divide the dough into small balls approximately 4-5 cm in diameter. Flatten each ball between two spacers to form slightly thick, oval tortillas.
- Cook the tortillas on a hot griddle, griddle, or skillet for 2-3 minutes until puffed and lightly browned. Remove and pinch them around and in the center to form a border.
- Return the tortillas to the griddle over low heat. Spread them with the refried beans and heat for 2-3 more minutes. Add the crumbled queso fresco and optional toppings (pre-cooked cactus, chorizo, or meat).
- Remove and serve the memelettes with your chosen sauce. Enjoy!
