Sobaquera
A sobaquera is an extremely large, thin flour tortilla from Sonora, stretched by hand over the forearm until it can reach half a meter across. It is the wrapper for Sonoran burros and several regional tacos.
Name
The word comes from sobaco, armpit. Larousse explains that the dough is passed from arm to arm as it is worked, so the edge of the growing disc reaches up to the cook's armpit. The tortilla is also called tortilla de sobaco.
Description
Sonoran flour tortillas are known for being very thin and very large, up to about 50 cm in diameter, and are sold folded into quarters once cooked. In the northwest vegetable shortening has largely replaced lard in tortilla doughs.
Uses
Larousse lists sobaqueras as the base of chivichangas, burros percherones, tacos caramelo and tacos lorenzas. Their thinness lets them be wrapped several times around a filling without becoming heavy.
Recipe
Ingredients
- 500 g all-purpose flour
- 120 g vegetable shortening or lard
- 1 1/2 tsp salt
- About 1 1/4 cups warm water
Steps
- Rub the fat into the flour and salt, add the water and knead 8 to 10 minutes into a very smooth, elastic dough.
- Divide into 6 balls, coat lightly with fat, cover and rest at least 45 minutes.
- Flatten a ball with your palms, then drape it over the backs of your hands and forearms and stretch it gently, rotating, until very thin and 40 cm or more across. A rolling pin can start the process.
- Cook on the largest griddle you have over medium heat, about 30 seconds per side, moving the tortilla so every part touches the heat.
- Fold into quarters and keep wrapped while you make the rest.
Long resting is what makes the dough stretch without tearing.
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See also
References
- "Tortilla de harina". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.