1 cup yellow corn meal
1 cup masa harina flour (Mexican corn masa mix)
1/4 cup shortening or lard
1 cup warm water
1 can (4 oz.) diced green chiles
1 tablespoon vegetable oil, divided
1 can (16 oz.) refried beans, warmed
1 cup (4 oz.) shredded cheddar, Monterey Jack or crumbled cotija cheese
Topping Suggestions: taco sauce, sliced pickled jalapeÃ±os, sour cream and/or chopped green onions, (optional)
PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.
HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.
TOP with beans, cheese, taco sauce, jalapeÃ±o slices, sour cream and green onions.