Queso Fresco

Here is the train of thought that led to this post: Martin came home from Boston with fresh corn tortillas and Peet's Coffee for me. I opened one bag of coffee and hid the rest, but corn tortillas are perishable, so....eat it was. That's where that train of thought almost derailed then and there - too many opinions on what to wrap them around. I settled the matter and decreed: carnitas for dinner, with corn tortillas, tomatillo salsa and queso fresco. Sound good? Agreed. Good corn tortillas are a little bit like gold dust around here: hard to find. So the question what to do with a whole pack of them is to be taken seriously. Everyone here loves carnitas, so we could agree on that, but I have to be particular and need some queso fresco on top of my tacos to make them a perfect bite. Queso fresco (and all its cousins, brothers, sisters, uncles and aunties) unfortunately belong in the gold dust category as well, so there's only one way out: make your own.