Crispy Pork Memelas
Thick, chewy corn cakes stuffed with crispy seasoned pork and topped with fresh salsa and crema. Ready in 20 minutes—pure street-food magic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 8 oz pork shoulder or butt, ground or finely diced
- 1 cup masa harina (corn flour for tortillas)
- ¾ cup warm water
- ¾ cup salsa roja or pico de gallo
- ¼ cup crema or Mexican sour cream
- ¼ cup fresh cilantro or radishes, chopped (optional garnish)
Instructions
- 1
Mix masa harina with warm water and a pinch of salt until a soft dough forms. Let rest 2 minutes.
- 2
Heat oil in a large skillet over medium-high. Brown pork, breaking it into small bits, until edges crisp, ~5 minutes. Season with salt and pepper.
- 3
Divide dough into 4 balls. Press each into a 3-inch disc between plastic or cling film. Make a small bowl-shaped indent in the center with your thumb.
- 4
Add cakes to the skillet without crowding. Cook 3 minutes per side until golden and edges crisp. Work in batches if needed.
- 5
Divide cooked cakes between plates. Fill each with a spoonful of crispy pork, salsa, and a drizzle of crema.
- 6
Garnish with cilantro or radishes if desired. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- measuring cups
- mixing bowl
- plastic wrap or cling film
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