Servings: 6 servings

1 medium onion, chopped 1 medium onion, chopped
1 clove garlic, minced 1 clove garlic, minced
2 tablespoons cooking oil 2 tablespoons cooking oil
3 medium tomatoes, peeled, seeded and chopped 3 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano, crushed 1 teaspoon dried oregano, crushed
½ teaspoon sugar ½ teaspoon sugar
½ teaspoon salt ½ teaspoon salt
⅛ teaspoon pepper ⅛ teaspoon pepper
10 6-inch Corn tortillas cut in ½ inch strips 10 6-inch Corn tortillas cut in ½ inch strips
1 cup whipped cream 1 cup whipped cream
¼ cup grated parmesan cheese ¼ cup grated parmesan cheese
¼ cup shredded monterey cheese ¼ cup shredded monterey cheese
Corn Tortillas: subheading: Corn Tortillas:
2 cups Masa Harina tortilla flour 2 cups Masa Harina tortilla flour
¾ teaspoon salt ¾ teaspoon salt
1 cup water 1 cup water

In medium saucepan cook onion and garlic in hot cooking oil until onion is tender not brown. Add tomatoes, oregano, sugar, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Remove from heat. Fold in tortilla strips, then cream and parmesan cheese. Turn into an ungreased 1-quart casserole dish. Bake, uncovered, 350°F oven about 30 minutes or until heated through. Sprinkle with monterey cheese. Bake 2 to 3 minutes more. Serves 6.
Corn Tortillas
Stir together Masa Harina and salt. Add water; mix well with hands until dough is moist but still holds its shape. Add more water a tablespoon at a time, if needed. Divide dough into 12 balls. Sprinkle lightly with water to dampen; using a tortilla press or pie plate, press balls one at a time, between two sheets of waxed paper to 6-inch circle. Peel off top sheet of paper from tortilla. Place tortilla, paper side up, in hot ungreased skillet. Cook about 10 seconds being careful not to burn paper. Peel off paper. Cook 30 seconds or until edges begin to dry and bottom browns slightly. Turn and cook until puffs appear in the tortilla. Repeat with remains dough. Makes 12 tortillas.