Liturgical Year : Recipes : Corn Meal Rolls

Catholic Recipe: Corn Meal Rolls

INGREDIENTS

Sauce:

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

Details

Yield: 12 tortillas

Prep Time: 45 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin: Latin America

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Food Categories (4)

Feasts (0)

Also Called: Tortillas

DIRECTIONS

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