Memela Oaxaqueña

Oaxacan memela: a thick, soft corn tortilla spread with pork lard and topped with Oaxaca cheese and red salsa.

Ingredients

• 2 cups Corn masa for tortillas
• ½ cup Warm water
• ½ teaspoon Salt
• 2 tablespoons Pork lard (manteca de cerdo)
• 100 grams Oaxaca cheese (Quesillo)
• ¼ cup Red or green salsa (homemade)
• 2 tablespoons Finely chopped white onion
• 1 tablespoon Chopped fresh cilantro

Directions

1. Prepare the masa by mixing corn masa, warm water, and salt until a soft and pliable consistency is obtained.
2. Form two thick masa discs (approx. 1 cm thick and 15 cm in diameter).
3. Cook the mémelas on a hot comal over medium-high heat for 5-7 minutes per side, until golden brown.
4. Make an incision on the edge of each memela to create a pocket.
5. Spread the inside and outside of each memela with hot pork lard.
6. Fill with shredded Oaxaca cheese and seal lightly.
7. Cook on the comal over medium-low heat for 3-5 more minutes, until the cheese is completely melted.
8. Serve hot, bathed in salsa and topped with chopped onion and cilantro.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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