Making the canapé cups from Guerrero Fresqui-Ricas thin, raw tortillas is easy. Coat them with olive oil on both sides, cut into small round shapes (I use an empty tomato-paste can) and place in a mini-muffin pan, then bake them in a moderately hot oven until puffy and light brown. Mix tahini with lemon juice and seasoning salt. Using a pastry bag, fill the puffy areas of the cups with this sauce, or simply spread it onto their surfaces. Top these with pieces of cucumber.
©M-J de Mesterton
Romaine Lettuce, Cucumbers, Fuji Apples and Sesame Dressing
M-J’s Sesame Dressing
Peanut Oil or Vegetable Oil
Rice Vinegar, Cider Vinegar, or any White Vinegar
Whisk these ingredients together, starting by the gradual addition of oil to the sesame paste. They are listed in order of amounts, which vary by taste among cooks.