One of those recipes was for soft corn taco shells. Kinda sorta tortillas. But maybe more like pancakes or thick crepes.
The first one I poured out ended up more like a gordita, so I used a lot less batter for the rest of the batch. They were kinda interesting - a little rubbery in texture and they needed a bit more corn flavor. But they did the trick.
I served them with some flank steak that had been marinated in my usual soy/ketchup/garlic/Worcestershire, plus a healthy dose of sambal oelek. And sautéed mushrooms and onions, plus a heaping spoonful of Trader Joe's corn and chile salsa. (So good - I can almost eat the whole jar in one sitting. Love the coriander seed and spicy kick.)