Bocoles filled with salpicon de jaiba

Knead fresh rendered pork lard into fresh corn masa, about one part lard to four or five parts masa, until thoroughly combined.

Break off walnut-sized pieces, a little bigger, and flatten into rounds about 1.5 to 2 inches across.

Bake on a hot griddle until crusty outside, about 2 minutes per side.

Cut a pocket into each and spoon in the crab filling (or fried beans, salsa or fresh cheese).