Finely chop the loroco then add to a pot and cover in water.

Put the pot over high heat until it boils, then turn it down to a simmer.

Simmer for about 2 minutes or until the loroco becomes slightly tender. Remove from heat, drain, and set aside.

Slice the mozzarella cheese into slices then cut slices in half so you have thin strips.

In a large bowl, add the cornmeal flour, salt, and about ½ cup of warm water.

Use your hands to mix the water and flour until you have a solid dough with no clumps. It should be the consistency of regular bread dough, if not a little harder. If it has trouble sticking together, add a little more water and continue kneading.

Pinch off pieces of the dough to make several evenly sized balls. They should be between the size of a golf ball and a tennis ball (depending on how large you want them).

Take a dough ball and flatten it to about ¼ inch thickness. In the middle, place some cheese and loroco.

Fold the edges of the dough over the middle so the loroco and cheese are encased inside.

Carefully flatten the dough again to a tortilla shape with the filling safe inside. You do not want any fillings to leak out and get lost!

Repeat with the remaining dough balls.

Heat a large cast-iron skillet over medium-high heat. Cover the bottom of the pan in a thin layer of oil and allow it to heat through.

When the oil is hot, place each tortilla in the pan. Cook for about 10 minutes, then flip over and repeat on the other side.

Depending on your pan and stovetop, you may need to flip the tortillas over again to make sure they are cooked all the way through. Do not be alarmed if some cheese bubbles out of the tortillas, just try not to let it burn.

Once cooked through, place tortillas on a plate covered with paper-towels to soak up any excess oil.

If you have more tortillas, repeat until done.

Serve warm and enjoy!