Get yourself a bag of 1kg Maseca corn flour. I'm not sure if you can get those in Europe, but wouldn't be surprised if you can get them in the US.
For every cup of flour add 3/4 cup of warm water and a pinch of salt. You could add 1/4 of wheat flour and some more water, but that's entirely optional. Plus, the dough becomes stickier.
Work the dough with your hands until it's uniform. Not wet, not brittle. It's a lot more dense than hotcakes'. Can't be poured.
Make small balls twice the size of a golf ball.
Work them with your hands with a clapping motion until you get the tortilla(thin) or sope(thick) shape. (There are manual machines to do the pressing, but they are hard to come by even in Mexico! I use my mother-in-law's)
Place them in a flat pan. (T-Fal or any other pan used to make pancakes is good). Most people use lots of corn oil to fry them, I prefer mine with no oil at all.
For 'sopes' you need to work the perimeter of the cooked cake to come up with a small 'fence'.
For homemade smashed beans:
Get some 'fresh' (as in hardened and dried) beans.
Put two or three cups under water for a full night.
Add them to the pressure cooker with water slightly above the proper beans
Add some onion rods, two pinches of oregano, two pinches salt and two spoons of corn oil.
Cook at pressure for 45 minutes. (Those things are hard).
Keep an eye on the cooker, beans become noticeable bigger and the cover can clog the pressure valve.
Put the cooked beans in a pan and smash them adding some more salt and oil at will.
Add the beans to your 'sope', some fresh shredded cheese and 'La Costena' Mexican green sauce. (I've seen those in Toronto, Madrid and the US, label and cap are bright red) and enjoy.