JuliaBalbilla: /* Use of Masa */

2012-06-06T11:41:03Z

Use of Masa

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you can also cange the chedar for a mexican type of cheese that is called "quesillo/queso oaxaca" which can be easily torn into thiner strands and melts faster. i usually put some mayonnaise on the tortillas then the ham,cheese, a bit of fried beans, and cover it with the other tortilla with mayonnaise and nother slice of ham.

====Use of Masa====
Your sincronizada recipe and information is wrong. Yes I'm Mexican American, but I'm first generation and still visit family in Mexico. There is no masa involved in quesdillas unless you're from the south in which they make a fried quesadilla. In the north region we mostly use flour tortillas not wheat those are a modern invention.a sincronizada has cheese and ham, corn or flour tortilla. Also there is no cheddar cheese in Mexico only imported American cheese while I see that it is a personal choice the picture used should have been a traditional sincronizada. --bebesakura

Interesting topic. I agree that quesadillas are more usually made with wheat flour rather than masa harina. Marlena Spieler states that masa gives a better flavour but has a rather sticky consistency, whilst Paula Holt / Hélene Juarez definately say it should be wheat flour.

I think the very word 'quesadilla' is rather confusing in itself. According to Copeland Marks in 'False Tongues and Sunday Bread', a quesadilla in El Salvador is a type of cheese bread served on Sundays (made with baking powder, not yeast) and in Guatemala, a cheese sponge cake using Zacapa cheese. He suggests using Parmesan as a substitute for Zacapa, which I find odd, as his description of Zacapa cheese is more like a very young Caerphilly! --[[User:JuliaBalbilla|JuliaBalbilla]] 12:41, 6 June 2012 (BST)

Talk:Sincronizada recipe - Revision history

JuliaBalbilla: /* Use of Masa */