This is one of Dr. T’s favourites from his childhood, and now one of the many flat round things he counts in his culinary repertoire. We had these tonight with a very nice Grand Caumont, which is not the shiraz that might really pop with this kind of dish, but is one of our ‘drink with anything’ standbys.

1 cup flour
1 /2 cup corn meal
1 /4 tsp salt
1 egg
1 1 /2 cups cold water
Mix together
2 cups sharp cheese
1 minced onion
2 tbsp minced onion
2 tbsp oil
1 tbsp flour
1 clove minced garlic
2 tsp chilli powder (or to taste)
14 oz can tomatoes, drained (reserve liquid)
1 tsp salt
To make tortillas: beat all tortilla ingredients together, then cook 3 tbsp of batter at a time on a moderately hot griddle pan – should yield a 6” tortilla. Turn when the edges start to look a little dry, not brown. Makes about 12 tortillas.
To make sauce: sauté onion in the oil, then stir in the flour. Cook for about a minute, then add the remaining ingredients. Add enough of the tomato juice (about 1 /2 cup) to make a moderately thick sauce.
Assembly: Divide filling between all the tortillas. Roll each tortilla into a tube, and arrange the tubes in a baking dish (9 x 13” works well). Cover with sauce, and sprinkle any remaining cheese over the top.
Bake at 375 F for about 15 minutes, until cheese is melted and tortillas are hot. Serve with red and/or green Tabasco sauce!

Leave a Reply

Your email address will not be published. Required fields are marked *