Preheat the oven to 450 F. Sift together the dry ingredients into a large mixing bowl. Stir in the shortening and oil, and work the dough with your hands until it resembles coarse meal. Add 1 ½ cups of the milk, and stir. The dough should be sticky but workable. If the dough is too stiff, add more milk; if the dough is too thin, add more flour.

EVANS CAGLAGE/DMN; styling by LISA VEIGEL/Staff Designer; food styling by KAREN ELIZABETH WATTS/Special Contributor

Turn the dough out onto a counter dusted with flour and knead it hard for about 1 minute, but don't overwork it. Pat it out or gently roll it into a 9-inch circle that is ¼ - to ½ -inch thick. Using a fork, prick the dough all over. Place it on an ungreased baking sheet and bake for 20 minutes. When done, pan de campo should be golden brown on the outside and have a biscuit texture on the inside. Makes 4 to 6 servings.

Note: Ms. Guerra describes pan de campo as "a flat, dense round bread baked outdoors in a Dutch oven over a mesquite fire and usually served with honey or molasses, or alongside a savory guisado , or stew."

PER SERVING: Calories 527 (35% fat) Fat 21 g (5 g sat) Sodium 1,323 mg Cholesterol 8 mg Fiber 2 g Carbohydrates 73 g Protein 12 g

SOURCE: Dishes From the Wild Horse Desert, Norteño Cooking of South Texas by Melissa Guerra (Wiley, $29.95)

More recipes and supplies

Melissa Guerra offers more recipes and cooking cupplies on her Web site: www.melissaguerra.com.