Start by making the dough: for every 2.2 pounds (1 kilogram) of Maseca corn flour, use 1.1 pounds (500 grams) of all-purpose flour. If you want to make a smaller batch, use the same ratio. Add a little salt, then gradually add water until you have a soft (but not too wet) dough.

Shape the dough into elongated balls and flatten them using a tortilla press.

Place them on a preheated griddle (comal) with a little oil. Let them brown on one side, flip, and cook for 5 more minutes. Add your choice of fillings—barbacoa, grilled beef, Oaxaca cheese, mushrooms, or a combination. Fold in half and cook on both sides until golden. They should be fairly large.

Serve with chopped onion, salsa verde, pico de gallo, or grated cucumber and radish. Enjoy!