Mexican pastries require lard.  And occasionally they require a hammer.  How else does one break up those magical brown sugar cones known as piloncillo?  Boiled down sugar cane syrup tasting of caramel, and a slight metallic tang, this is about as pure and natural as sugar gets.  And lard?  Well, I would rather have a pure snow white block of rendered pork fat in front of me than any hydrogenated vegetable oil or even expensive French butter.  Combine flour, lard and piloncillo, make a tortilla sammich, bake.  Coyotas, the taste of my childhood and not found outside of the state of Sonora.  Why did it take me so long to make these?