Crispy Memela with Shredded Beef
Thick, hand-pressed corn cakes topped with tender shredded beef, cheese, and crema. A weeknight version of the Oaxacan classic that comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
comfortwholesomemexicanbeefcrispytendersoftweeknight
Ingredients
- 6 oz shredded beef (tasajo or dried beef), or cooked shredded beef
- 1.5 cups masa harina (corn flour)
- ¾ cup warm water
- ½ cup queso fresco or cotija cheese, crumbled
- ¼ cup Mexican crema or sour cream
- 2 tbsp fresh epazote or cilantro, chopped (optional)
Instructions
- 1
Mix masa harina, warm water, and a pinch of salt until it forms a soft, pliable dough.
- 2
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Divide dough into 4 balls. Press each between your palms into a thick disk, about 0.5 inches.
- 4
Fry memelas 3 minutes per side until golden and crispy at the edges, working in batches.
- 5
Top each memela with shredded beef, cheese, and a drizzle of crema. Serve warm.
Tools you’ll need
- 10-inch skillet
- mixing bowl
- spoon
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