In the metate or hand mill, grind the corn kernels. Add the rest of the ingredients to achieve a homogeneous mixture. Let the dough rest for 20 minutes.

Heat a griddle over medium heat, lightly grease it with butter the first time. Pour a ladleful of the batter and quickly spread it out like a thin crepe. When the base changes color, carefully roll it up with the help of a spatula to form a taco. Pull it to one side of the griddle to finish cooking.