Just wanted to share that I’ve reacted to several common brands of corn flour—like Maseca and Pan. The only one that seems safe for me is TortiMasa! I’d love to hear if anyone else has had similar experiences—how have different brands worked for you?
Also, I’m excited that this recipe includes zucchini. My version usually includes a little bit of everything: potatoes, carrots, onions, tomatoes, and jalapeños—just a small slice of each alongside the meat. It adds such great flavor and texture!
