Memelas de Frijol con Quesillo (Oaxacan Bean Memelas)
Oval griddled masa bases spread with beans and red salsa, then topped with stringy melted cheese, as sold on the streets of Oaxaca.
Made with Salsa roja (cooked red salsa) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt, add the warm water, and knead for 2 minutes to a smooth soft dough. Cover and rest for 10 minutes.
10 min - 2
Divide into 8 pieces. Shape each into a ball, then press between baking paper into an oval about 12 cm long and 5 mm thick.
- 3
Heat a dry heavy frying pan over a medium heat. Cook the memelas for 2 minutes a side, until dry with brown flecks.
4 min - 4
Pinch up the edge of each memela with your fingers to make a low rim while still warm.
- 5
Brush the pan with a little oil and return the memelas for 1 to 2 minutes a side, until golden on the base but soft inside.
3 min - 6
Mash your ready made pot beans (see the base recipe) with a splash of broth and spread over each memela. Add a spoonful of your ready made salsa roja (see the base recipe) and the cheese.
- 7
Return to the pan, cover with a lid or tray and heat for 2 minutes, until the cheese has melted. Top with onion and coriander and serve at once.
2 min
Tips
- A pinched rim holds the beans and salsa in. Make it while the masa is still warm and pliable.
- Oaxacan quesillo is a stringy pulled cheese. Low moisture mozzarella melts in a very similar way.
- Traditional memelas are brushed with pork fat. Sunflower oil keeps them vegetarian.
Storing and freezing
Best eaten straight away. Unfilled cooked memelas keep in the fridge for 2 days and reheat in a dry pan. Fill and melt the cheese just before serving.
Questions
What is a memela?
A memela is a thick oval of griddled corn masa topped with beans, salsa, cheese and sometimes meat. It is a popular breakfast and street food in Oaxaca and Puebla.
How do memelas differ from tlacoyos?
A tlacoyo has the filling sealed inside the masa. A memela is open, with the toppings spread over the top.
Can I make them ahead?
You can griddle the bases up to 2 days ahead and chill them. Reheat in a dry pan, then add beans, salsa and cheese and melt.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.