This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
For tortilla soup like abuela used to make, start with zesty garlic chicken, add tomato sauce, and kick up the flavor when you top with avocado, cheese and cilantro.
