Mix each type of cornmeal separately with 2,5 ml of salt.
Add about 1/4 cup of water to each batch of meal and knead for about 5 minutes until you have a pliable dough.
Cover and leave to rest for about 15 minutes.
Divide each batch of dough into four portions.
Form each portion into a ball and roll out on a lightly floured surface to form thin pancakes about 15 cm in diameter.
Dry fry each tortilla in a heavy frying pan for 1 minute each side.
The tortillas are cooked when they are spotted with brown.
Place the cooked tortillas on a warmed plate and cover with a kitchen cloth to keep them warm.
Wash and trim the spring onion and chop the white and light-green parts.
Wash the chilli peppers, slit open lengthwise, remove the seeds and dice.
Peel the avocados, cut in half lengthwise, remove the stone and scrape the flesh out of the skin.
Cut limes in half and squeeze to release the juice.
Wash the coriander, shake dry and finely chop the leaves.
Place the onion, chili peppers, avocados, lime juice, and coriander in a blender and blend to a puree.
Season with salt and pepper.
Place the tortillas in a preheated oven (400°) for a few minutes to heat through.
Serve the tortillas with the guacamole.
If desired, garnish the guacamole with steamed white spring onion rings, chili flakes, and fresh chive.