The tortilla was initially made from maize, but with the arrival of the Spanish in Mexico and the production of wheat, tortillas began to be made from flour. The Sonorans mixed locally milled White Sonora wheat flour with water, salt and lard – we now use avocado oil – to produce a soft, pliable dough. The dough is rolled into a ball and then stretched out and pressed into a thin white wheat flour tortilla, tortilla de harina. Cooked on a comal, or griddle, our vegan flour tortillas are the authentic choice for breakfast tacos and burritos.
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