Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.
Bacon Fat Tortillas
Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas
- 600 grams (about 4 cups) unbleached all-purpose flour
- 350 grams (about 1 1/2 cups) warm water
- 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt
- 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice
- Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.
- After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn’t take long at all.)
- Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.
- Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.
- Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8″ thick or less.
- Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.
- These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.
This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.
For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.