Memelas

Scale

2 pounds (910 g) fresh masa (storebought or homemade)
1/4 cup (50 g) Aciento (pork rind paste)
1/2 cup (120 ml) Black Bean Paste
10 ounces (280 g) queso fresco, crumbled
1/2 cup guacamole
Any salsa you have on hand

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Assemble the masa into balls measuring 3 inches (7.5 cm) wide (weighing 55 g each) and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be about 5 inches (12 cm) in diameter after pressing.
Place a nonstick griddle or cast-iron skillet over medium heat. Carefully transfer each memela to the comal. Cook each side for about 2 minutes until the tortilla is fully cooked.
Using your fingertips while the memela is still really hot, fold up a quarter inch of the edges so that the memelas start to look like little boats. Using a knife, make a few slits in the middle. Spread about 1⁄2 teaspoon of aciento on each memela, and layer with another 1½ teaspoons of beans on top.
Return the memelas to the hot comal, bean side up, and cook until the bottoms get a bit crispy. Top with crumbled queso fresco. Allow the cheese to get warm on the tortilla, then top with salsa and guacamole. Remove from the heat and serve hot.