Mix the flour, corn meal and salt in a bowl.
Stir the milk and water into the yeast and add to the bowl.
Blend with a spatula for 2 minutes, then add the diced peppers and the Mexican spice mix. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
Take the ball of dough, divide it into 4 equal pieces and leave to rest, covered, for 10 minutes. Shape the dough into 4 long rolls, place them on a baking sheet and leave to rest, covered, for 2 hours.
Put the rolls in an oven pre-heated to 220°C and bake for 20 minutes.