When I was making my flour tortillas recipe one day, I was out of regular milk so I substituted buttermilk. While I was shaking things up a bit, I also threw in some leftover bacon grease to see what it would add. The result was a fluffy, supple tortilla with just a hint of smoke. It’s my new favorite flour tortillas recipe for breakfast tacos, though it’s awfully good with just about anything you choose to place inside of it. Even though this flour tortilla works well with others, it’s also mighty fine hot off the skillet on its own.–Lisa Fain
LC What Shape Is Your Tortilla? Note
You know those skinny, rubbery, almost elastic frisbees that pass for tortillas at the grocery store? Don’t expect those from this flour tortilla recipe. Similarly, don’t expect those perfectly shaped circles like the mass-produced tortillas, either. Homemade tortillas tend to have a certain charming thickness and misshapenness to them. When we made this recipe, we witnessed tortillas in the shape of several states, some amoeba from our seventh grade science textbook, even Alfred Hitchcock. Course, that doesn’t affect the taste in the least. Got a surprising shape you unwittingly encountered? Let us know in a comment below.
Flour Tortillas With Bacon Fat Recipe
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes 8 tortillas
- 2 tablespoons bacon drippings
- 2 tablespoons unsalted butter
- 2 cups all-purpose flour, plus more for the work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk (either low-fat or full-fat)
- 1. Combine the bacon drippings and butter in a pot and cook over medium-low heat until both are melted. Remove from the heat.
- 2. In a bowl, stir together the flour, baking powder, and salt. Pour in the melted fat mixture and stir with a fork or pastry blender until the flour mixture is crumbly. Pour in the buttermilk and stir until a soft, sticky dough forms. Plop the dough on a lightly floured surface and knead, using lightly floured hands if the dough is sticking to your hands, until the dough is firm and smooth, about 2 minutes. Cover the dough and let it rest at room temperature for an hour.
- 3. Divide the dough into 8 pieces and roll each piece into a ball. Working with portion of dough at a time, place it on a lightly floured surface, pat it out into a 4-inch circle, and then roll with a palote or rolling pin from the center out, rotating it 1/4 turn each time you roll it, until the tortilla is thin and about 8 inches in diameter. Keep the rolled-out tortillas covered, side by side, until you’re ready to cook. (I usually have one cooking as I roll out another.)
- 4. In a dry cast-iron skillet heated over medium-high heat, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Toss the cooked tortilla on a plate and cover it with a cloth until you’re ready to eat. Repeat with the remaining balls of dough, turning down the heat a notch if the skillet seems to be cooking the tortillas too quickly.
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