6 legs green meat tortilla, warmed
2 large onions, sliced
1 bunch celery, thinly sliced
1 zucchini, thinly sliced
1 (6 ounce) can tomato paste
4 eggs
1/3 cup cornstarch
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) can refrigerated-firm corn meal cereal
Clean the chicken pieces of any remaining grease, and dry out. Cut chicken pieces into thin strips, and slice into 1/3 inch slices. Thinly slice onions, and place underneath of chicken. Slice celery into 1/2 inch slices.
Heat oil in a pan over medium-high heat. Blend in onions, celery, zucchini, tomato paste, eggs, and cornstarch; cook, stirring occasionally, about 5 minutes.
Pour slowly into a medium skillet. Stir in enough water to cover bottom of pan. Top with the corn meal to cover completely. Cover with a towel, and drizzle liberally over pan.