Memelas de Hongos y Frijol (Oaxacan Masa Cakes with Mushrooms and Beans)
Thick, soft-centred corn cakes with pinched edges, spread with black beans and topped with garlicky mushrooms and a smoky red salsa.
- Time55 min
- LevelMedium
- Costabout £1.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Tip the masa harina and salt into a bowl and mix in the warm water to make a soft, springy dough. Cover with a damp cloth and rest for 15 minutes.
15 min - 2
For the salsa, soak the guajillos in hot water for 15 minutes. Char the tomatoes in a dry pan for 6 minutes. Blend the chillies, tomatoes, 1 garlic clove and a pinch of salt with 4 tbsp of the soaking water until smooth.
15 min - 3
Warm the beans in a small pan with 1 tbsp of the oil, the cumin and 2 tbsp water, and mash roughly with a fork. Keep warm.
- 4
Fry the mushrooms in 1 tbsp of the oil in a hot pan for 6 minutes until browned. Add the remaining garlic and the thyme and cook for 1 minute. Season.
7 min - 5
Divide the dough into 8 balls. Press each between two sheets of baking paper into a flat oval about 12 cm long and 6 mm thick. Peel off the paper.
- 6
Heat a dry frying pan or griddle over a medium high heat. Cook each memela for 2 to 3 minutes each side until lightly browned and cooked through. Pinch up a rim around the edge while it is still hot, then brush with the last tbsp of oil.
5 min - 7
Spread each memela with beans, then top with mushrooms, salsa, avocado, onion, coriander and a squeeze of lime. Eat hot.
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.