Thanks to Raquel Alcantar, Mexico, for this great information and recipes!
Here are some very nice recipes for making Mexican flour tortillas and some stews for stuffing the tortillas and making burritos.
These stews are prepared while you visit Copper Canyon or "Barrancas del Cobre" in Sierra Tarahumara /Chihuahua state in Northern Mexico.
Copper Canyon is the name given to a network of enormous canyons comprising the steepest part of the Sierra Tarahumara. The system is named after the Copper Canyon a branch of the Urique Canyon which became famous for its copper mines. These sharp differences in height within a space of just a few miles create significant variations climate. There have been times when there has been snow on the high tablelands of the canyons, while at the bottom, where the rivers flow, it has been fairly hot.
The large streams that water the fertile valleys of Sonora and Sinaloa, including the rivers Fuerte, Mayo and Yaqui, rise in the Copper Canyon. The principal streams that produce these rivers include Verde, which flows through the Sinforosa Canyon, the Urique, the Batopilas, the Ch nipas, the Papigochi (which flows along the Hu poca canyon). The universe of depths is home to some of the greatest biodiversity in the world. Its vegetation consists primarily of pine and oak forests, located at over 2,000 metros above sea level, in regions where there are heavy snowfalls in winter. As one descends into the canyons, the vegetation changes until at about 400 metros above sea level, plants characteristic of semi-tropical and humid climates appear, such as mangos, oranges, Plum figs, mammee apples and many others. There is also a wide diversity of fauna, including mammals, birds, reptiles, freshwater fish and amphibians. If you want to visit Copper Canyon, call free at: 01800-504-5000 Chihuahua Tour- Fiesta Inn hotels. For flying to "Barrancas del Cobre", call free at:
Aerom xico 01800-021-4030 or 01800-133-4030 in Mexico
These recipes are mostly prepared in Chihuahua state during visits to "Copper Canyon."
Mix the flour with salt and baking powder. Make a well in the center of the flour, add the lard, mix and add the water gradually until the mixture can be shaped into a soft ball. Make small balls called "testales" of the desired size and roll out the dough on a floured surface to make tortillas of the desired thickness. Place a tortilla on a hot comal or griddle and leave it for about a minute, and then turn it over for a third time, allowing it cook for another thirty seconds.
For 10 to 15 persons.
Use any of the stuffings for these burritos.
For 10 to 15 persons.
Refried Beans Stuffing
Chile Colorado Stuffing
Crisp Pork Rind Filling in Green Sauce
(Chicharron en salsa verde)