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1
Combine masa, lard, and salt. Work together by hand until the dough is smooth and the fat is fully incorporated.
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2
Divide into 24 equal balls.
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3
Flatten each ball to a disk of even thickness (approximately 3 mm).
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4
Place a small amount of filling — no more than a rounded teaspoon — in the center of each disk.
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5
Fold the masa over the filling and press the edges together firmly, shaping each pocket into a small shuttle with pinched, sealed ends.
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6
Pour lard or oil to a depth of roughly 1.5 cm (about half an inch) in a heavy skillet. Heat to approximately 175–180°C (347–356°F) over medium heat.
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7
Fry in uncrowded batches for about 5 minutes, turning once, until golden and cooked through.
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8
Drain on paper towels and serve immediately.