Crumble the longaniza or chorizo and place it in a skillet. Cook until browned in its own fat, then set aside.

Slice the poblano peppers in half, remove the seeds, and cut them into strips (do not roast). Slice the onions into half-moons and mince the garlic. Heat the olive oil in a skillet, then add the sliced peppers, onions, garlic, and salt to taste. Cover and cook over low heat until tender. Set aside.

Heat the refried beans in a skillet.

Check your masa. If it's fresh, knead it; if it's from a bag, hydrate it according to the package instructions. Shape the dough into balls of your desired size.

With wet hands, flatten each ball into a round shape. Cook them on a hot griddle (comal), and when they're done, use a napkin to fold up the edges slightly.

Shape the dough balls as needed.

Let them cook on the griddle on both sides.

To make the edge, pinch around the sides.

They're ready! Fill them as you like, add salsa and cheese, and enjoy—they're delicious.