Oaxacan Layered Savory Masa Cake

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A festive Oaxacan twist on the classic street-food memela, this layered masa cake stacks seasoned corn dough with chorizo, refried black beans, and melted Oaxaca cheese, then bakes in a springform pan until set and lightly golden. Sliced into wedges and finished with salsa roja, avocado, and queso fresco, it transforms rustic market flavors into a true showstopping centerpiece.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 48 gCarbs
• 7 gFiber
• 4 gSugar
• 20 gProtein
• 780 mgSodium
• 420 mgPotassium
• 240 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the masa dough

• 3 cups masa harina
• 2 1/2 cups warm water
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/3 cup melted pork lard or asiento

For the fillings and topping

• 8 oz Mexican chorizo, casing removed
• 1 cup refried black beans
• 1 1/2 cups Oaxaca cheese, shredded
• 1/2 cup salsa roja, plus more for serving
• 1/4 cup pickled red onion slices
• 1 ripe avocado, sliced
• 1/2 cup crumbled queso fresco
• Fresh cilantro leaves, for garnish

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with lard and line the bottom with parchment paper.
2. In a large bowl, whisk together the masa harina, baking powder, and salt. Add the warm water and melted lard, then mix and knead until a soft, pliable dough forms that holds together when squeezed; cover and rest for 10 minutes.
3. While the dough rests, crumble the chorizo into a skillet over medium heat and cook for 5 to 7 minutes, breaking it apart until browned and crispy; drain off excess fat.
4. Press half of the masa dough evenly into the bottom of the prepared pan, building it up slightly at the edges to form a shallow rim. Spread the refried black beans over the dough, scatter the cooked chorizo, and sprinkle with 1 cup of the Oaxaca cheese.
5. Dollop half of the salsa roja over the cheese layer, then press the remaining masa dough into a flat round on a sheet of plastic, invert it over the filling, and seal the edges to fully enclose the layer.
6. Bake uncovered for 35 to 40 minutes until the top is set, lightly puffed, and a toothpick inserted into the masa comes out clean; tent loosely with foil if the surface browns too quickly.
7. Remove from the oven and let the cake rest in the pan for 10 minutes. Run a knife around the edge, release the springform, and transfer the cake to a serving plate.
8. Top the warm cake with the remaining 1/2 cup Oaxaca cheese, the rest of the salsa roja, pickled red onions, sliced avocado, and crumbled queso fresco.
9. Garnish with fresh cilantro, slice into 8 wedges, and serve immediately while the cheese is still soft and melty.

Cook’s Notes

• If masa harina isn't available, grind 3 cups of fresh nixtamalized corn for the most authentic flavor and texture.
• For a vegetarian version, swap the chorizo for sautéed cremini mushrooms seasoned with smoked paprika and cumin.
• Don't skip the 10-minute rest for the masa — it allows the flour to fully hydrate so the cake won't crack during baking.
• Serve with extra salsa roja or a smoky pasilla salsa on the side for guests who want more heat.
• Leftover wedges reheat beautifully in a dry skillet over low heat, crisping the bottom while keeping the inside tender.

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