Talo con chorizo (corn flatbread with chorizo)

In a large bowl, whisk together the Fine corn flour, All-purpose flour and Fine salt so the dry ingredients are evenly combined.

Slowly add about 1 cup of Water to the flour mixture, mixing with a spoon until a shaggy dough forms; add more water a tablespoon at a time until you have a soft, slightly tacky dough that holds together.

Turn the dough onto a lightly floured surface and knead briefly (about 1–2 minutes) until smooth; cover and let rest for 20–30 minutes to hydrate the flours.

Divide the rested dough into 6–8 equal pieces and roll each into a ball; using a rolling pin (or press between two pieces of plastic), flatten each ball into a thin round about 15 cm (6 in) across.

Heat a heavy skillet or griddle over medium-high heat. Cook each talo for 1–2 minutes per side until golden spots appear and the edges firm; you can brush a little Olive oil on the pan or the talo if you like a crisper surface.

While the talos cook, heat a separate skillet over medium heat and add a tablespoon of Olive oil. Cook the Chistorra (Basque fresh chorizo) whole or sliced, turning occasionally, until nicely browned and cooked through (about 6–8 minutes).

To serve, place a spoonful of the hot Chistorra (Basque fresh chorizo) on a warm talo and fold or roll it up; serve immediately while the bread is pliable and the chistorra is juicy.

Optional: keep cooked talos warm wrapped in a clean towel while you finish the rest, and enjoy with a squeeze of lemon or a simple green salad for contrast.