Memelas with asiento, black bean puree and cheese

Season the masa with salt, spreading the salt over it rather than in one line, and knead it in.

Break off a piece of masa, flatten it and cook it on a very hot comal; turn it and pinch around the edges to make a border.

Render pork belly until a little caramelized and brown for the asiento; put a little of the fat on the masa.

Move the cooked memela to the cooler part of the comal.

Top with black bean puree made with avocado leaf, the red tomato sauce and a sprinkle of Parmesan and Romano mix; let everything cook together on the comal.