How to make
In boiling water, put the spices, butter and boil the cornmeal until it becomes very thick and begins to come off the walls. Transfer the ready mixture to a baking dish and spread it out in a 1″ (2.5 cm) thick layer.
Allow to cool completely. Then cut it into slices and smear each with oil mixed with Picantina (optional) and grill on both sides.
They are great with vegetable soup and salad, instead of bread.
