Toast the nixtamalized corn in a comal or dry pan over medium heat until lightly golden and fragrant, about 10-15 minutes. Set aside to cool.
2
Separately, toast the cacao beans in the same comal over medium-low heat for about 5-7 minutes, stirring constantly, until aromatic and their skins begin to crack. Remove from heat, let cool slightly, and peel the skins from the cacao beans.
3
Toast the mamey pits in the comal until fragrant, about 5 minutes.
