Catholic Recipe: Corn Meal Rolls
- 3 cans (8 ounces each) tomato sauce
- 1 1/2 teaspoons chili powder
- 1 cup milk
- 3/4 cup cornstarch
- 1/3 cup corn meal
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
- 1 cup chopped onion
- 1 cup shredded brick cheese
Yield: 12 tortillas
Prep Time: 45 minutes
Difficulty: • • • •
Origin: Latin America
Food Categories (4)
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 tortillasRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Raphael Sanzio: Madonna with Child and John the Baptist, early 16th century