If you need a quick and delicious meal, I have just the thing for you!

• 2 c masa marina
• 1-1 1/4 c hot water
• 1 tsp kosher or sea salt

Add all the ingredients to a medium bowl, starting with 3/4 c water, adding more if needed. Stir, cover and set aside. Mixture will be slightly looser than traditional corn tortilla mix.

In a medium bowl, grate 1 c cheese of choice. Add a pinch of salt and 1 – 2 T milk or heavy cream. Stir until it forms a ball.

Heat a comal or flat-top grill pan over medium-high heat.

Place a bowl of warm water on the counter; drizzle masa with a little olive oil, then with wet hands, place about 1/4 cup of mixture in your hand, gently shaping into a ball. Press two fingers in the center to make a little bed for the next step. Scoop about 1 T of the cheese mixture into the bed. Press the dough up and over, gently covering the cheese. Now for the fun part; you literally play pat-a-cake with your wet hands and the dough, moving it back and forth until it flattens into a round, thick-looking tortilla. Drizzle olive oil onto grill pan. Carefully place the papusa onto the pan and repeat with the rest of the dough/cheese mixtures. Cook over medium-high heat for about 2-4 minutes per side. Cool slightly and serve with your favorite salsa and a nice little cabbage slaw made with purple cabbage,  a shredded carrots, thinly sliced jalapeño and onion, seasoned with tajin and a lot of fresh lime juice! Yum!

I intended on making roasted tomatillo salsa, but the market didn’t support this idea. But they did have some awesome plantains and I had the ingredients for a deconstructed guacamole. So I improvised.

Oh, if you have leftover cheese mixture,  don’t hesitate to fry it up. I don’t know if they have fried cheese in Mexico, but they have it (frico) in Italy and it’s delicious! Worth it!