¡Burritos! Hot on the Trail of the Little Burro


	Sonoran Tortillas

	In parts of rural northern Mexico and the Southwest, tortilla-making borders on an art form. Try your luck with the following recipe, which we learned from an old Mexican woman in a shack on the outskirts of a small Sonoran village. Ingredients: 4 cups unbleached flour 1 1/2 teaspoons salt 4 tablespoons vegetable shortening 1 3/4 cups warm water (not hot) Equipment: Large mixing bowl Rolling pin Large flat surface Extra flour Fork Knife Towel (large enough to cover bowl) Large griddle or wok Wooden spatula or spoon Instructions: Combine the dry ingredients in a large bowl. Add the vegetable shortening and warm water and continue mixing. Once the dough shows some cohesiveness, knead it on a floured surface for a few minutes until it becomes uniform. If the dough is still sticking to your hands, add a bit more flour. Conversely, if it is too stiff and unmanageable, add a bit more water. The larger your intended tortillas, the more water you should use. Now separate the dough into bolitos. Pull off enough dough to form a two inch diameter ball and roll it between your palms until it is round. Put the finished bolitos on a tray, cover, and let them rest for 20-25 minutes. Place a bolito on a floured surface, and roll it into the thinnest possible circle with a rolling pin. After several passes the dough will begin to hold its shape. Be patient. It is very difficult to create a round tortilla, so we recommend taking the easy way out -- use a knife and simply cut a circle out of your amoeba-like flattened dough. Using a wooden spatula for assistance, carefully place the uncooked tortilla onto a hot griddle or large frying pan on high heat for about thirty seconds on each side, or until light brown spots appear. This recipe yields about 10 twelve inch tortillas.