Oaxacan dish

Brenda Villagomez
This delicious Oaxacan dish will transport you to the delights of Oaxaca; this dish will make you a great host as it is very complete, including quesadillas, tetelas, memelas, stuffed chili, and more. Oaxacan cuisine is incredibly complete and delicious; you can't miss any of these recipes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the stuffed chili
  • 1/4 cups onion, finely chopped, for the stuffed chili
  • 1 clove garlic, finely chopped, for the stuffed chili
  • 1/2 cups tomato, in medium cubes, for the stuffed chili
  • 1 cup ground pork, for the stuffed chili
  • 1 teaspoon clove, ground, for the stuffed chili
  • 1 teaspoon cumin, ground, for the stuffed chili
  • 1/2 cups plantain, in cubes, fried, for the stuffed chili
  • 1/4 cups almonds, toasted and chopped, for the stuffed chili
  • 1/4 cups capers, for the stuffed chili
  • 1/4 cups parsley, finely chopped, for the stuffed chili
  • salt, for the stuffed chili
  • pepper, for the stuffed chili
  • 8 pasilla chiles, cleaned, cut lengthwise for stuffing
  • 2 tablespoons vegetable oil, for the beans
  • 1/4 onions, for the beans
  • 2 árbol chiles, sliced, for the beans
  • 2 cups black beans, cooked and with broth
  • 1 avocado leaves, for the beans
  • salt, for the beans
  • 1 kilo masa dough, for the memelas and tetelas
  • 1/4 cups lard, for the dough
  • 1 teaspoon salt, for the dough
  • 1/2 cups water, fried, for the dough
  • 1/4 cups lard, for the memelas
  • 1/2 cups sour cream, for the memelas
  • 1/2 cups green salsa, for the memelas
  • 1/2 cups red salsa, for the memelas
  • 1/2 cups queso fresco, crumbled, for the memelas
  • 1/4 cups onion, finely chopped, for the memelas
  • 1 cup Oaxaca cheese, shredded, for the quesadillas
  • 1/4 cups chapulines, prepared, for the quesadilla
  • vegetable oil, for the meat
  • 250 grams chorizo
  • 400 grams tasajo meat
  • 400 grams marinated beef meat
  • 350 grams Oaxaca cheese
  • pork rinds
  • chapulines
  • guacamole
  • queso fresco
Preparation
40 mins
30 mins
Low
  • For the filling of the chili, heat vegetable oil in a pan over medium-low heat, sauté the onion and garlic until they become translucent. Add the tomato, ground pork, clove, and cumin; stir constantly until the meat begins to darken, then add the fried plantain, almond, caper, parsley, salt, and pepper; cook for 8 more minutes or until the meat is sufficiently browned. Reserve and cool slightly.
  • Hydrate the pasilla chiles with hot water for 6 minutes, drain and dry with absorbent paper. Fill with the previous mixture. Reserve until use.
  • For the beans, in a pot with hot vegetable oil, fry the onion until it is dark. Add the árbol chili and black beans with broth, cook over medium heat until the broth begins to bubble; now is the time to add the avocado leaf and enough salt. Lower the flame and mash the beans with a potato masher, cook over low heat, and remove once the beans have lost 80% of their cooking liquid. Reserve.
  • For the dough, mix in a bowl the corn dough together with lard, salt, and water until achieving a moist and firm consistency.
  • Prepare the tetelas by taking a small ball of dough and flattening it on the tortilla press using two sheets of plastic. Place a bit of beans in the center and fold the tortilla into a triangle with 3 folds going towards the center. Cook over low heat on a hot griddle, flipping constantly. Keep warm.
  • Prepare the memelas or picaditas by taking a small ball of dough and flattening it on the tortilla press using two sheets of plastic. Make sure the tortilla is not too thin. Cook on a hot griddle over low heat on both sides; once the tortilla is cooked, pinch the edge to form a border.
  • Without removing the memela from the griddle, place a bit of lard in the center of the memela; once it melts from the heat, add a tablespoon of sour cream along with fresh cheese and onion; cook for 2 minutes over low heat. Repeat the process, substituting sour cream with red sauce and green sauce. Keep warm.
  • For the quesadillas, take a small ball of dough and flatten it on the tortilla press using two sheets of plastic, cook over low heat on both sides. Place shredded quesillo and fried chapulines in the center, fold in half and cook until the cheese melts. Keep warm.
  • For the tasajo, enchilada meat, and chorizo in a pan, add oil and fry the tasajo, enchilada meat, and chorizo for 5 minutes on each side until completely cooked. Reserve.
  • Serve on a large plate one by one of the dishes, accompanied by guacamole, chapulines, quesillo, cream, and sauces.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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