Starters
Oaxacan Memelas with Asiento
Thick tortillas spread with asiento, beans and quesillo.
Gluten-free
Ingredients
- 300 g nixtamalized corn masa
- 180 ml warm water
- 200 g refried black beans
- 4 tablespoons asiento (pork lard with cracklings)
- 150 g shredded quesillo (Oaxaca string cheese)
- Pasilla chile salsa to taste
- Salt to taste
Step-by-step
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- Mix the masa with the warm water and salt until you get a smooth dough.
- Shape thick tortillas and cook on a griddle 3 min per side, lightly pinching the edges.
- Spread asiento over the hot memela.
- Add a layer of refried beans and quesillo.
- Return to the griddle 2 min to melt the cheese and finish with pasilla chile salsa.
Tips
- If you can't find asiento, use pork lard with a bit of ground pork rinds.
- Oaxacan pasilla chile salsa gives it its characteristic smoky flavor.
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