Bacon Fat Flour Tortillas Food

FLOUR TORTILLAS WITH BACON FAT

Steps:

• Combine the bacon drippings and butter in a pot and cook over medium-low heat until both are melted. Remove from the heat.
• 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 sticky, until the dough is firm and smooth, about 2 minutes.
• Cover the dough and let it rest at room temperature for an hour.
• Divide the dough into 8 pieces and roll each piece into a ball. Working with 1 portion of dough at a time, place it on a lightly floured surface, pat it out into a 4-inch circle using your hands, and then roll it with a palote or rolling pin, from the center out and rotating it 1/4 turn each time you roll, 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.☞TESTER TIP: To save time, it helps to get into the rhythm of having a tortilla cook in the skillet as you're rolling out another.
• 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. You may need to turn down the heat a notch if the skillet seems to be cooking the tortillas too quickly.
• Toss the cooked tortilla on a plate and cover it with a cloth until you're ready to eat.

FLOUR TORTILLAS

Steps:

• Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
• Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
• When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
• Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
• Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

BACON-FAT FLOUR TORTILLAS RECIPE

Steps:

• Cook bacon in a large broilerproof skillet, preferably cast iron, over medium heat, turning occasionally, until brown and crisp, 8-10 minutes. Using tongs, transfer bacon to a small bowl and save for taco filling. Pour off 2 Tbsp. bacon fat from skillet; set aside for making tortillas. Set skillet with remaining fat aside for making taco filling.
• Bring oil, 3/4 cup milk, and reserved 2 Tbsp. bacon fat to a simmer in a small saucepan (be careful not to boil); immediately remove from heat. Whisk baking powder, salt, and 3 cups flour in a medium bowl to combine. Pour in hot milk mixture and remaining 1/2 cup milk. Mix with your hands until a shaggy dough forms.
• Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic and let rest at room temperature 1 hour to relax dough.
• Divide dough into 16 Ping-Pong-size balls (about 1 1/2"). Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6" rounds.
• Heat a comal, griddle, or a clean large cast-iron skillet over medium. Working in batches, cook tortillas, reducing heat if they are getting dark too quickly, until brown in spots on bottom sides and air bubbles form on surface, about 2 minutes. Poke large bubbles with a fork to release steam, flip tortillas, and cook until brown in spots on second sides, 1-2 minutes. Stack and wrap tortillas in a kitchen towel as you go. This will keep them warm until you are ready to assemble your tacos.