Oaxacan Thick Masa Rounds with Refried Beans

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These thick, hand-shaped masa rounds are an everyday Oaxacan street food, prized for their crisp golden base and soft, chewy center. Pinched up at the edges to hold a generous spoonful of refried beans, melted cheese, and bright salsa, they make a satisfying breakfast or light dinner. Traditionally cooked on a clay comal over an open fire, they translate beautifully to a modern cast-iron griddle.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 9 gFiber
• 3 gSugar
• 15 gProtein
• 620 mgSodium
• 580 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the masa rounds

• 2 cups (300 g) fresh nixtamal masa, or 1 1/2 cups masa harina mixed with 1 cup warm water
• 2 tablespoons lard or neutral oil
• 1/2 teaspoon fine salt
• 1/3 cup warm water, plus more as needed

For the refried beans

• 2 cups (400 g) cooked black beans, drained
• 3 tablespoons lard or olive oil
• 1/4 small white onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste

For the toppings

• 3/4 cup (90 g) crumbled queso fresco or Oaxaca cheese
• 1/2 cup red or green salsa (salsa roja or salsa verde)
• 1/4 cup finely diced white onion
• 2 tablespoons chopped fresh cilantro
• 1 ripe avocado, sliced
• Lime wedges, for serving

Directions

1. Make the masa: If using fresh masa, mix in a bowl with lard and salt, adding warm water a tablespoon at a time until the dough feels soft, pliable, and just slightly sticky (like soft Play-Doh). If using masa harina, combine the flour with 1 cup warm water, lard, and salt and knead for 2 minutes until smooth; cover and rest 15 minutes.
2. Prepare the beans: Heat lard in a skillet over medium heat, add the chopped onion and cook for 3 minutes until translucent. Stir in the garlic and cumin for 30 seconds, then add the drained beans and 1/4 cup water. Mash with a fork or potato masher, cooking 5 to 7 minutes until thick and spreadable; season with salt and set aside.
3. Shape the rounds: Divide the masa into 8 equal balls (about 60 g each). Working one at a time between two pieces of plastic or parchment, press each ball into a thick disc about 4 inches (10 cm) wide and 1/2 inch (1.2 cm) thick. Use your thumb and forefinger to pinch a 1/4-inch rim around the entire edge, creating a shallow well.
4. Heat a large cast-iron comal or griddle over medium heat for 3 minutes until a drop of water sizzles and evaporates quickly. Carefully place 3 or 4 rounds on the hot surface and cook for 4 to 5 minutes per side, until lightly golden with dark speckles on the bottom and set around the edges.
5. Transfer the cooked memelas to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining rounds. Reduce the heat slightly if the outsides brown too quickly before the centers are firm.
6. To finish, return the warm memelas to the griddle and spread 2 to 3 tablespoons of refried beans into the well of each, then sprinkle generously with the crumbled queso fresco. Cover loosely with a large pot lid or foil for 1 to 2 minutes so the cheese softens and the beans warm through.
7. Slide each memela onto a plate and top with a spoonful of salsa, a sprinkle of diced onion and cilantro, and a slice of avocado. Serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Fresh masa from a tortilleria gives noticeably better flavor and tenderness than instant masa harina; ask for 'masa para tortillas' and use within 24 hours.
• Keep shaped (and uncooked) rounds under a damp cloth so they don't dry out and crack while you work in batches on the griddle.
• A cast-iron comal holds heat evenly and gives the characteristic toasted spots; a heavy flat skillet is the next best substitute.
• Press the pinched rim with firm, even pressure so it stays raised during cooking; if it slumps, reform it gently with wet fingertips right after flipping.
• For a richer finish, lightly brush the cooked memela with a thin layer of asiento (toasted lard) before adding the beans.

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