The oversized, tissue-thin flour tortilla known as a tortilla de agua, stretched by hand until nearly translucent, the base of a proper Sonoran burro.

The giant Sonoran flour tortilla is a borderland craft, stretched by hand and cooked on a hot comal until it is paper-thin and supple, sometimes wide enough to fold a full burro. Arizona inherited the tradition from Sonora, and Phoenix tortilla factories and family kitchens still turn them out warm. Carolina's built its reputation on them, and La Sonorense sells them by the dozen.

Where to eat Sonoran flour tortilla in Phoenix

2 editor picks for Sonoran flour tortilla in Phoenix, ranked by editorial score. All Phoenix signature dishes · Sonoran flour tortilla across every city.

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Make it at home

Serves 81 hrAdvanced

Ingredients

  • 400g flour
  • 1 tsp salt
  • 60g lard or shortening
  • 240ml warm water

Method

  1. Mix flour and salt, then rub in the lard until the mix looks like coarse crumbs.
  2. Add warm water gradually and knead into a smooth, soft dough.
  3. Divide into 8 balls, cover and rest 30 minutes so the gluten relaxes.
  4. On a warm surface, stretch each ball by hand and rolling pin until very thin and wide, almost translucent.
  5. Cook on a dry hot comal or skillet for 30 to 45 seconds per side, until just speckled.
  6. Keep the tortillas wrapped in a cloth to stay soft and pliable.

Editor tip. Rest the dough and stretch it warm; cold dough springs back and you will never get the tissue-thin Sonoran stretch.

Common allergens: Gluten.