Action Alert!

Catholic Recipe: Corn Meal Rolls


  • 3 cans (8 ounces each) tomato sauce
  • 1 1/2 teaspoons chili powder  Tortillas:
  • 1 cup milk
  • 3/4 cup cornstarch
  • 1/3 cup corn meal
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 tablespoons butter, melted  Filling:
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped onion
  • 1 cup shredded brick cheese


Yield: 12 tortillas

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Latin America


Food Categories (4)

Feasts (0)

Also Called: Tortillas


Sauce: Simmer tomato sauce and chili powder in a saucepan, stirring occasionally; allow to cook while making tortillas.

Tortillas: Mix milk, cornstarch to smooth paste. Add milk-cornstarch mixture, cornmeal, salt to beaten eggs. Stir in melted butter. Pour 3 tablespoons mixture for each tortilla into buttered, heated 6-inch skillet. Brown on one side; turn; brown on other side; keep warm in oven until all are made.

Filling: Combine shredded cheeses and onion together.

Dip tortillas, one at a time, into sauce; soak thoroughly. Pour 3-4 tablespoons cheese-onion mixture on each tortilla. Fold as for omelet. Place folded side down in a shallow casserole. Cover with remaining sauce. Bake 10 minutes at 350┬░.

Yield, 12 tortillas

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965