Flour Tortillas Made With Bacon Fat
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 (12-14 tortillas)
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mexican
Flour Tortillas Made With Bacon Fat
Description
Flour Tortillas Made With Bacon Fat combine all-purpose flour, bacon fat, salt, and warm water to create a dough that is rolled out thin and cooked on a hot griddle or skillet. The use of bacon fat imparts a distinctive flavor that differentiates these tortillas from versions made with lard or vegetable oil. After kneading into a cohesive ball, the dough rests for up to an hour to relax the gluten, making it easier to roll out.
The dough is divided into small balls, rolled into thin rounds about 5 to 6 inches in diameter, and cooked on a preheated skillet over medium to medium-high heat until light brown spots appear on each side, indicating properly cooked tortillas. Adjusting the stove temperature is important to avoid burning or undercooking.
These tortillas can be served fresh, warm, and pliable for tacos, wraps, or alongside other dishes. The smoky undertone from the bacon fat can complement savory fillings.
If the dough springs back when rolling, additional resting time helps achieve the right texture. Adjusting water or flour amounts can correct dough stickiness or dryness during kneading. Using the right pan temperature ensures perfect browning without burning.
Ingredients
- 3 cups all-purpose flour unbleached
- 1/4 cup bacon fat
- 1.5 teaspoons salt
- 1 cup water warm
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
- Let dough rest for 30-60 minutes to relax gluten, making rolling easier.
- Adjust stove heat between medium and medium-high for best browning without burning.
- If dough is sticky, add more flour; if dry and crumbly, add a splash of water.
- Roll tortillas very thin for a delicate texture, almost transparent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(12-14 tortillas)
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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