Tlayudas

2 cups corn masa mix
1 1/8 cups water
Salt to taste
Oil for frying
1 1/2 cups pinto refried beans
2 cups mole poblano (one 16 ounce jar)
1 whole chicken breast, cooked and shredded
Sesame seeds for garnish

Mix the corn masa mix with water and a pinch of salt.
Knead and let rest.

Form 10 medium-size balls; flatten into tortilla shape.
Cook on pan or griddle.
Then fry until golden.
Drain.

Heat beans and mole separately.
Spread each tlayuda with a tablespoon of beans; top with shredded chicken and mole.
Garnish with toasted sesame seeds.

Makes 10 tlayudas.

Corn Dogs

These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast.

1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoon shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard

Sift together dry ingredients.
Stir in cornmeal.
Cut in shortening until mixture resembles coarse meal.
Mix egg and milk and stir into cornmeal mixture until blended.
Insert wooden Popsicle sticks into end of each hot dot.
Coat evenly with batter. Fry in deep oil heated to 375 degrees F until brown.
Drain on paper towels and serve with catsup and mustard.

Spicy Shredded Chicken Filling (Relleno de Pollo Sazonado)

This filling is particularly delicious in flautas, tacos and enchiladas.

2 tablespoons olive oil
4 cloves garlic, minced
4 jalapeño chiles, minced (no seeds)
1 onion, chopped
6 small tomatoes, chopped
Shredded chicken from 2 breasts
2 teaspoons Mexican oregano
1/2 teaspoon salt, or to taste
1 cup chicken broth

In a Dutch oven heat olive oil over medium heat and sauté the garlic, chiles and onion until soft but not browned.

Add tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients.
Simmer, stirring frequently, until nearly all the liquid has evaporated.

Yields about 2 1/2 cups shredded filling.