Oaxacan Memelas with Asiento Recipe — Authentic Mexican

1 Ingredients

2 cups masa de maíz (or 2 cups masa harina mixed with about 1 1/4 cups warm water)
1 tsp salt
Warm water as needed
Asiento or manteca de cerdo (about 1/3 cup)
Salsa of your choice (pasilla oaxaqueño chile salsa recommended)
Queso fresco, grated
Cilantro, finely chopped
White onion, finely chopped
Refried frijol negro (optional, to extend)

1

Knead the masa with salt. If using masa harina, add warm water gradually until the dough feels moist and play-dough soft without sticking to your hands (roughly 2:1 masa to water by volume).
2

Form balls of masa about golf-ball size. Place between two pieces of plastic and press with your palms or a tortilla press into ovals thicker than a regular tortilla.
3

Cook the discs on a hot comal over medium-high heat, flipping until both sides are set and lightly toasted.
4

While still hot, pinch the edges of each memela with your fingers to form a raised rim, and pinch a few times in the center to catch the toppings. Return to the comal.
5

Spread a thin layer of asiento across the surface (this step is what makes a memela a memela).
6

Add a spoonful of salsa, then top with queso fresco, chopped onion and cilantro.
7

Optionally extend with a smear of refried frijol negro before the salsa. Serve straight off the comal.

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Asiento is the defining ingredient — it's the dark paste from the bottom of the chicharrón cazo. If you can't source it, use rendered pork lard mixed with finely crumbled chicharrón.
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The pinched rim isn't decorative — it's what keeps the salsa from running off.
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Memelas should be thicker than tortillas but thinner than tlacoyos.