Mexicanish-Latinish dinner inspired by thoughts of a fresh masa corn tortilla. Tho a bit problematic in the making, ( they can be sticky to press out) the flavor is superior to anything storebought. It probably helped that we fried them in lard.
Leftover chili atop – green chile as condiment – and we had these plantains heading over the hill that became tostones. A condiment of fresh tomato, shredded lettuce and a dollop of yoghurt….salsa as alternative.