-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Most corn allergies are a reaction to a particular corn protein.

 RH> The "fun" part would be isolating the particular protein.

It's called Zein. You can Google it.

 JW> regular and high fructose corn syrup

 RH> We use the former; the latter is not allowed into the house.

 Same here.
 
 RH> our primary oils are canola and olive. We also use butter

Here as well. And a little lard occasionally, mostly for pie crust
and bannock. And it's almost mandatory in some Mexican foods.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Tlayuda
Categories: Mexican, Snacks, Tortillas, Beans, Cheese
  Servings: 1

           Tlayuda
           Tortillas
           refried beans
           asiento (unrefined pork
           lard)
           lettuce or cabbage, avocado
           meat (usually shredded
           chicken, beef tenderloin or
           pork)
           Oaxaca cheese
           salsa 

Tlayuda is a dish in traditional Oaxacan cuisine, consisting of a
large, thin, crunchy, partially fried or toasted tortilla covered
with a spread of refried beans, asiento (unrefined pork lard),
lettuce or cabbage, avocado, meat (usually shredded chicken, beef
tenderloin or pork), Oaxaca cheese, and salsa. 

A popular antojito, the dinner plate-sized tortilla is either seared
(usually on a comal) or charred on a grill. Refried beans are then
applied, along with lard and vegetables, to serve as a base for the
main ingredients. The rules for topping a tlayuda are not strict,
and restaurants and street vendors often offer a variety of
toppings, including "tasajo" (cuts of meat typical of Central Valley
of Oaxaca), chorizo, and cecina enchilada (thin strips of chili
powder-encrusted pork). They may be prepared open-faced or folded in
half. 
           
From: Wikipedia
 
MMMMM-------------------------------------------------



Cheers

Jim


... Whoever thought a tiny candy bar should be called fun size was a moron

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