Chef Jesús Gonzáles introduced me to this recipe at the Rancho La Puerta resort in Tecate, Mexico. Fresh corn masa is easy to make and use, and it has applications far beyond simple tortillas, in all kinds of stuffed and rolled snacks. Not only that, it is infinitely adaptable to flavors; for example, try adding a pinch of ground ancho chile, or substituting minced green onion tops for the jalapeños, or adding a few sesame seeds to the mix.
