Memelas (Oaxacan Oval Masa Cakes with Black Beans)

Ingredients

• 400 g fresh masa harina, prepared with salt water
• 300 g black beans, cooked, mashed
• 100 g Oaxaca quesillo (string cheese), shredded
• 60 g white onion, finely diced
• 30 ml rendered lard
• 5 g sea salt, to taste
• 2 g Tellicherry black pepper
• 15 g epazote leaves, chopped
• Salsa negra or roja, 150 ml, for serving

Method

1. 1
   Warm mashed black beans in cazuela with 15 ml lard, 2 minutes; season with salt and black pepper; fold in epazote.
2. 2
   Knead fresh masa with salt and 100 ml warm water until smooth; rest 5 minutes.
3. 3
   Divide masa into 8 equal portions; press each into 120 mm oval on plastic-lined tortilla press.
4. 4
   Heat comal to medium; cook masa ovals 1 minute per side until barely set but still soft.
5. 5
   Remove from comal; immediately press a shallow well into centre of each memela using thumb; fill with 30 g warm black bean mixture, scatter quesillo and onion on top.
6. 6
   Return to comal for 1 minute to set and warm cheese; transfer to serving plate.
7. 7
   Drizzle with warm lard, serve immediately with salsa on the side.