Flour Tortillas Made With Bacon Fat

Name: Flour Tortillas Made With Bacon Fat
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 (12-14 tortillas)
Ingredients: 3 cups unbleached all-purpose flour; 1/4 cup bacon fat; 1.5 teaspoons salt; 1 cup warm water

User Reviews

4.7

123 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
6 (12-14 tortillas)
Calories
304 kcal
Course
Main Course
Cuisine
Mexican

Flour Tortillas Made With Bacon Fat

Ximena Brandt

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Save those bacon drippings and you can make a scrumptious batch of homemade flour tortillas. It's easy too!!

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Ingredients

Servings

3 cups unbleached all-purpose flour
1/4 cup bacon fat
1.5 teaspoons salt
1 cup warm water

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Instructions

In a mixing bowl, add 1.5 teaspoons of salt to 3 cups of all-purpose flour and combine well. Add 1/4 cup bacon fat to the flour and use your fingers to crumble the fat into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon or spatula, then dump the mixture onto a flat surface and knead into a cohesive ball using your hands. Let the dough rest for 30-60 minutes.
Tear the dough into golfball sized chunks, rolling between your hands to shape them into smooth balls.
Use a rolling pin to roll the dough balls out to approximately 5-6 inches in diameter. I usually roll them out super thin to the point of being transparent.
Preheat a dry skillet or comal. The preferred setting on my stove is halfway between medium and medium-high heat. Add one of the rolled out tortillas and cook each side for 45-60 seconds or until light brown spots are forming.
As one tortilla cooks, roll out the next to expedite the process.
Serve immediately and store leftovers in the fridge. Alternatively, you can only make as many as you need and store the remaining dough in the fridge where it will keep for a few days.

Notes

If the tortillas are springing back and not holding their shape as you roll them out, then let the dough (or dough balls) rest for a little longer.
It can take a few tries to get the heat of the stove right. If you're quickly getting black spots then your temp is too high. If it's taking a couple minutes to get brown spots then your temp is too low.
Sometimes it can be tricky to get the dough consistency right when you are kneading it into a ball. If it's sticking to your hands then there is a bit too much water -- simply add some more pinches of flour to dry it out. Conversely, if it's not combining into a cohesive ball then it's too dry and you need to add another splash of water.