Preparation 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. Remove from the heat and serve hot. Reprinted from Oaxaca: Home Cooking from the Heart of Mexico. Copyright © 2019 by Bricia Lopez. Published by Abrams.Buy the full book from Amazon or Bookshop.