Bacon Fat Tortillas

bacon fat

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil provides a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Melt 1/2 cup bacon fat until level in a bowl.

Measure 4 cups (600 grams) of unbleached all-purpose flour into a mixing bowl.

Add 1 tablespoon (10 grams) of kosher sea salt to the flour and mix to disperse.

Add the melted bacon fat and hot water all at once to the flour mixture.

Mix until the dough comes together with no dry patches, forming a shaggy mess.

Cover the bowl and let the dough rest for 10 minutes to allow for auto-lease.

After 10 minutes, knead the dough a few times until smooth, then cover and let rest for another 10 minutes.

After the second 10 minutes, knead the dough again until it feels supple and smooth.

Cover the dough and let it rest for 30-40 minutes to allow gluten to develop.

Portion the dough into 50-gram balls for fajita-sized tortillas, or adjust size for larger or smaller tortillas.

Cover the dough balls and let them rest for 15 minutes.

Roll each ball out on a well-floured surface to a thin tortilla, dusting off excess flour.

Preheat a cast iron skillet over medium heat (about 375 degrees).

Cook each tortilla in the skillet for about 10 seconds until the fat melts and air pockets form, flipping to avoid too much browning.

Keep cooked tortillas warm while rolling out the remaining dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens