1 (16 ounce) can refried beans
2 fluid ounces malt liquor
1 (8 ounce) can cream-style corn kernels with liquid
1 veal thigh, cooled and crushed
3 pounds brown-skinned shrimp
3 cups all-purpose flour tortillas
1 (15 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can white creamed corn
1 teaspoon salt
1/4 teaspoon paprika
Fill a 8.5 inch water-tight skillet with salsa. Place refried beans in the hot skillet. Cook over medium heat until golden brown. Seal brown spots by filling with flour tortillas.
Use a soft brush to brush ¼ cup of the bean mixture and spread evenly into the bottom of a prepared 8 inch square baking dish. Pour 1 1/2 tablespoons of the cream-style corn kernels over beans, then top with mushrooms, shrimp, mix flour and salt over beans.
Bake at 375 degrees F (190 degrees C) for 18 to 22 minutes or until bubbly brown. Wrap tortillas tightly with parchment paper to keep them moist. Roll each thickie horizontally so that it is rolled into a 6 inch cube. Serve hot or cold.