These flour tortillas with bacon fat are soft, supple, and ever so slightly smoky. All they require are flour, bacon drippings, butter, buttermilk, baking powder, and salt. We think you can understand why we’re swooning.
You know those skinny, rubbery, almost elastic frisbees that pass for tortillas at the grocery store? Don’t expect those from this flour tortillas made with bacon fat. They’re tender and supple and smoky and impossible to live without once you’ve experienced them. And not just at breakfast. Originally published January 20, 2015.–Renee Schettler Rossi
How To Make Perfectly Shaped Flour Tortillas
Just a word of warning to the wise: Don’t expect those perfectly shaped circles like the mass-produced tortillas the first time you make them from scratch. 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 resembled amoeba from our seventh grade science textbook. Others look uncannily like Alfred Hitchcock’s profile. Course, that doesn’t affect the taste in the least.
Flour Tortillas With Bacon Fat
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes 8 tortillas
- 2 tablespoons bacon drippings
- 2 tablespoons unsalted butter (1 oz)
- 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.