On Fri, 16 Jan 2009 02:05:09 +0000 (UTC), PeterLucas
> wrote:

>"modom (palindrome guy)" > wrote in
:
>
>> That's what D made for me for dinner tonight. The beans in the soup
>> were black, and the soup had a little spicy kick to it.
>>
>> The quasadillas were made with Milagro tortillas and some pickled
>> serrano chiles along with the fried (and well drained) confit and some
>> yellow cheese. We didn't have any Oaxacan cheese around this evening,
>> and it's too cold to go get any.
>>
>> Milagro tortillas are so fragrant. Their aroma is like perfume.

>Which ones where they??
>
>http://www.el-milagro.com/products_1.html

I don't see the package I own in that lineup, but what we have in the
house are yellow corn tortillas.
>
>And why are they so 'fragrant'?

The masa is magic, I suppose. Stop me if you've heard this one --
wait! you can't stop me! -- but in the case of tortillas (and tamales
and pupusas and other things) the corn dough is made from kernals that
have been processed with calcium hydroxide (lime) which alters it
chemically to be both more nutritious and tastier. Ground to a paste,
the corn becomes masa. Patted flat and cooked on a comal (or in
whatever contraption the El Milago factory employs) the masa becomes
tamales. Often lard is involved in masa, too.

The masa these particular tortillas are made from must be some kinda
special stuff because the tortillas have an amazing, almost floral
aroma.
>
>And instead of Oaxacan cheese, have you tried Haloumi?

Nope. I'd guess that a cheese that melts at a fairly low temperature
would work better, but tastes vary.
--
modom

ambitious when it comes to fiddling with meat