to do 12 tortillas you only need:
2 cups of cornmeal1/2 cups of water
In a bowl put flour, and add water gradually until dough is flexible to roll it into a ball. While dough is very important because this is what will allow the omelet is puffed and cooked through. Let stand for 10 minutes at room temperature.
Make 12 balls and let stand covered with a cloth five minutes.
Flour a work desk, and flatten each ball until it is very thin (up to about three millimeters thick) Add flour if necessary. If you use a plastic sheet on the desk and the flour and you put the ball over with other plastic and flatten on it, it'll be easier to manipulate the tortilla, being so thin tend to break.
Heat a skillet without adding butter. Cook the tortillas for a minute on one side and turn it the other. When you start to inflate it again to turn. Continue cooking for one or two minutes. It is important that the consistency of tortillas is flexible, therefore not workers or roasts.
Pambazos
pambazos just need to make. a piece of bread split in half, cooked bean paste to both sides and then you can put whatever you want within this and finish it with a little cheese Oaxaca
Alejandro Carus Buganza
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