Black mexican tortilla


• 2 fresh corn cobs
• 250 gm butter
• 1 tablespoon of chopped garlic
• 80gm chopped red onion
• 2 bags of CEBESA ink
• Salt and pepper
• Small maize tortillas
• For the filling
• 2 tablespoons of vegetable oil
• 50 gm finely chopped onion
• 100 gm of crab surimi
• Besemal sauce to taste
• Salt and pepper

Take off the leaves from the corn cobs and grind the grains in a mixer to get a corn paste. Careful not to mix the corn too much and turn the paste into a puree. Heat the butter in a saucepan. Fry the garlic and the red onion at a medium heat for five minutes. Add the CEBESA ink, the corn paste, add salt and pepper to taste.
Cook at a medium heat for fifteen minutes approximately, until the paste is well mixed like a dough. Retire from the heat and leave apart to cool. To prepare the stuffing, heat the oil and fry the onions at a medium heat until golden, for approximately five minutes. Add the crab meat. Add a little brandy and set fire, mix with besemal sauce and season.
To fill the tortillas, take and place a portion of the dough in the centre of them. Cover with the filling put another portion of dough on top. Wrap the tortilla with the corn cob leaf and secure with a resistant thread. Cook in a little water some thirty minutes. You can accompany this with meat claws of crab or king prawns.