1 pound horses weigh adaptively from 3 to 4 pounds
6 (10 inch) flour tortillas
2 tablespoons vegetable oil
1/2 cup Creole seasoning
1/3/4 cup crushed tomato
1 handful black olives
1 medium onion, pounded fresh
3 tablespoons safflower oil
1 cup crude cooking spray
2 tablespoons instant sugar
salt to taste
black pepper to taste
Heat the oil in a large skillet over medium heat. Fry the peppered tortillas in oil, stirring occasionally with a fork, until golden brown. Drain them on paper towels.
Generously oil the bottom of a 8x8 inch casserole dish.
Spread creole seasoning over one tortilla (side down) and carefully pack cracked corn kernels and batter over other ingredients. Layer mixture evenly over creole enchiladas. Top with refried beans, pork sausage or creamed corn. Roll out tortilla on the parchment paper or waxed paper until no streaks remain. Cover altogether with the remaining ingredients, allowing all to melt before serving.