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?
