25-Min Memela with Crispy Tasajo
Thick Oaxacan corn cakes topped with crispy shredded dried beef, black beans, and fresh lime. Salty, smoky, and satisfying—ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 3 oz tasajo (dried shredded beef)
- 1 cup masa harina (corn flour for tortillas)
- ¾ cup warm water
- ½ can (15 oz) canned black beans, drained
- ½ medium white onion, thinly sliced
- 1 whole lime
- 2 whole jalapeños, thinly sliced (optional)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 2
Add tasajo to the skillet and cook, stirring often, until it's crispy and darkens, 5–6 minutes.
- 3
Transfer tasajo to a plate. Mix masa harina with warm water in a bowl until smooth.
- 4
Working in batches, pour 3 tbsp masa into the skillet and flatten into a thick disc with a spatula.
- 5
Cook memela 3–4 minutes per side until golden, working in batches. Transfer to a plate.
- 6
Top each memela with black beans, crispy tasajo, raw onion, jalapeño, and a squeeze of fresh lime.
Tools you’ll need
- large skillet (12-inch)
- mixing bowl
- spatula
- plate
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