Experiments in the Kitchen . . .

 I was watching a favorite cooking show the other night. One of the chefs made a 'papusa' which turns out to be a tortilla made out of instant corn masa flour. Only instead of individual tortillas to fill, scoop, or gobble down with butter, they are filled and fried.

The recipe for the tortilla was easy: the instant corn masa flour and enough water to form a workable but not stiff dough. In order to enhance the plain corn taste a bit, I used chicken broth instead of the water and added salt, pepper, and cumin to the dough. The filling was salsa, browned ground beef, rice, and some Feta cheese. Yeah, I know, I got my ethnic groups mixed up here but it tasted good.

I thought it would be difficult to roll the dough out into reasonably nice circles, however, the trick was to place the ball of dough between two sheets of waxed paper and gently press down evenly and an amost-perfect tortilla appeared. I put in the filling, some Mexican cheese, and topped and sealed it with another freshly-pressed tortilla and fried them in a bit of oil and butter until golden brown.

I'm thinking that for a meatless Friday meal, I could use just a cheese filling.

I found the instant corn masa flour in the baking section of my grocery store.