Forget everything you thought you knew about tortillas. These aren’t your average supermarket frisbees. We’re talking about exceptionally tender, irresistibly supple, and delicately smoky flour tortillas, lovingly crafted in your own kitchen. Made with a handful of humble ingredients—flour, savory bacon drippings, rich butter, tangy buttermilk, a touch of baking powder, and a pinch of salt—they are a revelation. Not only are they incredibly delicious, but they’re also surprisingly economical to make. Prepare to be completely captivated by their rustic charm and unparalleled flavor. Once you experience the warmth and taste of these homemade tortillas, there’s simply no going back.
The Unmistakable Difference of Homemade Flour Tortillas with Bacon Fat
If your experience with tortillas has been limited to those thin, often rubbery, shelf-stable packages from the grocery store, prepare for a delightful awakening. This recipe for flour tortillas with bacon fat will redefine your expectations. These aren’t merely flatbreads; they are a culinary experience. Imagine a tortilla so tender it melts in your mouth, so supple it folds without a single crack, and imbued with a subtle smokiness that elevates any filling. They possess a texture and flavor profile that mass-produced versions simply cannot replicate. Once you’ve savored the warmth and character of these homemade beauties, they’ll become an indispensable part of your culinary repertoire.
Mastering the Art of Shaping Homemade Tortillas
A common concern for first-time tortilla makers is achieving that perfectly round shape. Let’s set expectations: don’t anticipate your initial attempts to yield uniform circles akin to factory-made tortillas. Homemade tortillas inherently possess a charming, rustic misshapenness, which is part of their appeal. During our trials with this recipe, we encountered tortillas resembling everything from abstract art to various geographical outlines! The beauty lies in their authenticity, not their perfect geometry.
While a tortilla press can be helpful for consistency, a rolling pin offers more control over the final shape and thinness. If you have prior experience rolling pastry dough, you’ll find the technique remarkably similar. The key is to roll from the center outwards, gently rotating the dough a quarter turn after each pass. This incremental rotation helps to expand the dough evenly and encourages a rounder shape. Don’t fret over minor imperfections; practice makes perfect, and every homemade tortilla, regardless of its form, promises incredible flavor and texture. Embrace the process, and soon you’ll develop your own rhythm for rolling out these delectable discs.
Flour Tortillas with Bacon Fat
5 / 6 votes
These homemade flour tortillas with bacon fat are incredibly soft, supple, and boast a delightful hint of smokiness. Crafted with just flour, bacon drippings, butter, buttermilk, baking powder, and salt, they are simple to make and yield results far superior to anything store-bought. A truly frugal and satisfying treat that will quickly become a favorite!
By David Leite
8
tortillas
186
kcal
15
15
1
30
Ingredients
- 2 tablespoons bacon drippings
- 2 tablespoons (1 oz) 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
Instructions
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Melt the Fats: In a small pot, combine the bacon drippings and butter. Cook over medium-low heat until both fats are completely melted and integrated. Once melted, remove the pot from the heat and set aside.
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Prepare the Dough Base: In a large mixing bowl, thoroughly stir together the all-purpose flour, baking powder, and kosher salt. Gradually pour the warm, melted bacon fat and butter mixture into the dry ingredients. Use a fork or a pastry blender to mix until the flour mixture resembles coarse crumbs. This step ensures the fat is evenly distributed, contributing to the tortillas’ flaky texture. Next, pour in the buttermilk and continue stirring until a soft, somewhat sticky dough begins to form. Do not overmix at this stage.
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Knead the Dough: Transfer the dough onto a lightly floured work surface. If the dough is particularly sticky, lightly flour your hands as well. Knead the dough for approximately 2 minutes, or until it becomes firm and smooth. The kneading develops the gluten, which is essential for pliable tortillas that won’t tear. Avoid adding too much extra flour, as this can make the tortillas tough.
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Rest the Dough: Cover the kneaded dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least an hour. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out thinly and contributing to a tender final product.
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Shape the Tortillas: Divide the rested dough into 8 equal pieces. Roll each piece into a smooth ball. Take one dough ball and place it on a lightly floured surface. Using your hands, gently pat it out into a small 4-inch circle. Then, using a rolling pin (or a traditional palote), roll the dough from the center outwards. After each roll, rotate the tortilla 1/4 turn to help maintain a circular shape and achieve an even thickness. Continue rolling until the tortilla is thin, about 8 inches in diameter. As you roll out the tortillas, keep the finished ones covered side by side with a clean cloth or parchment paper to prevent them from drying out.
Chef’s Tip: For efficiency, establish a rhythm where you are rolling out the next tortilla while one is cooking in the skillet. This helps streamline the process and ensures a continuous flow of fresh, warm tortillas.
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Cook the Tortillas: Heat a dry cast-iron skillet (or a heavy-bottomed pan) over medium-high heat. Once hot, place one rolled-out tortilla in the skillet. Cook for about 30 seconds on the first side until small bubbles start to form and light brown spots appear. Flip the tortilla and cook for approximately 1 minute on the second side. During this phase, the tortilla should begin to puff up, indicating it’s cooking through. Flip it once more and cook for an additional 30 seconds to finish. If your skillet seems to be cooking the tortillas too quickly or burning them, reduce the heat slightly to prevent overbrowning and ensure even cooking.
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Serve and Store: As each tortilla finishes cooking, transfer it to a plate and cover it immediately with a clean kitchen cloth. This traps the steam, keeping the tortillas soft and warm until you are ready to serve and enjoy them. These tortillas are best eaten fresh, but can be stored wrapped tightly at room temperature for a day or two, or refrigerated for up to a week. Reheat gently in a dry skillet or microwave.
Adapted From
The Homesick Texan’s Family Table
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Nutrition Facts (Per Serving)
Serving: 1 tortilla
Calories: 186 kcal
Carbohydrates: 25 g
Protein: 4 g
Fat: 8 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 14 mg
Sodium: 129 mg
Fiber: 1 g
Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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What Our Recipe Testers Thought
Our team of dedicated recipe testers put these bacon fat flour tortillas through their paces, and the verdict is in: they’re a resounding success! Here’s what they had to say about their experience making and tasting these remarkable homemade tortillas:
Mackenzie Campbell
My first attempt at tortilla making was an absolute triumph with this recipe! I was genuinely surprised by how easily these flour tortillas came together. The hands-on time was minimal—just 5 minutes to mix the dough. Rolling out and cooking each tortilla took very little additional effort, roughly 1 minute to roll and about 2 minutes to cook. I even tested storing the dough, keeping it wrapped in the fridge for a day, and it rolled out perfectly even when cold.
I found it remarkably simple to roll them out to a very thin consistency using just a rolling pin and a sprinkle of flour. I used floured waxed paper for convenient cleanup and storage, suggesting you could prep them ahead and layer them between wax paper in the fridge. Once cooked, these tortillas were beautifully puffed with delicate, flaky layers and a subtle hint of bacon. I charred them slightly on each side for extra flavor. They were fantastic for tacos, and equally delicious with butter and marmalade for breakfast. I can envision them as an excellent alternative to roti, naan, or pita. Simply amazing!
Alexander Cowan
This flour tortilla recipe truly worked like a charm! The resulting homemade tortillas were delightfully soft, pliable, and had a pleasing chewiness. Mine developed a lovely smokiness from charring slightly on the cast iron pan. When incorporating the melted fat and butter into the flour, I opted for a pastry cutter, which quickly created the perfect crumbly texture. The dough was quite wet and sticky after adding the buttermilk, but a generous flouring of the work surface and my hands quickly remedied this during kneading. The dough firmed up beautifully.
The dough balls pressed and rolled out effortlessly. I used a tape measure to ensure my tortillas reached the desired 8-inch diameter, making sure to rotate the dough a quarter turn with each roll for an even shape. The cooking times were spot on, and watching the tortillas puff up dramatically was a joy—don’t worry, they deflate perfectly once removed from the heat. I served these with flavorful Cuban beans and rice, roasted jalapeños, and sour cream—a truly fantastic meal. Absolutely delicious!
Irene Seales
Having never attempted flour tortillas before, I was particularly intrigued by the inclusion of bacon fat and buttermilk. Buttermilk is a fantastic baking ingredient, and who needs an excuse to cook bacon? The dough was incredibly cooperative—easy to knead, lovely and elastic when divided, and rolled out effortlessly without excessive flour. Initially, I rolled all the tortillas at once, stacking them between parchment sheets. However, next time, I’d definitely try rolling the next tortilla while one cooks, as suggested, to save time.
The cooking times were quite accurate, though I found that monitoring my pan temperature was key; a slight reduction in heat ensured perfect results. These tortillas were ideal for soft fish tacos with veggies, and they rolled up beautifully, burrito-style, without any cracking. Homemade tortillas are simply superior, and this recipe makes them accessible even for beginners. While achieving perfect circles requires practice, embracing the occasional oval or boomerang-shaped tortilla is part of the charm. I substituted a small amount of duck fat for bacon fat I was short on, and it didn’t impact the flavor or texture. If not rolled thin enough, they truly puff up like pita or naan, which is also a delightful outcome!
Karen Depp
If I had known how much fun making flour tortillas was, I would have made countless batches by now! This recipe is easy, incredibly enjoyable, and yields absolutely delicious results. It took less than 10 minutes to mix the dough. After the one-hour rest, dividing and rolling the dough into 8-inch circles—or, more accurately, amoeba-shaped whispers of deliciousness on my first try—was quick. I opted to roll all tortillas out at once, keeping them covered, while preparing the rest of my breakfast burritos. Then, at the last minute, I gave them their quick cast-iron skillet cook.
After timing the first one, I decided to rely on visual cues rather than strict timing. I cooked each side until I saw signs of puffing and good dark spots, flipping as needed. This intuitive approach worked wonderfully! I encourage others to try the suggested timing for the first few, then trust their judgment. Rolling the tortillas was simple, and while mine weren’t perfectly round, they had great character and tasted superb. The combination of bacon grease and butter provided a wonderfully light flavor, perfectly complemented by the tangy buttermilk, making them ideal for burrito fillings. This flour tortilla recipe is fun, easy, and incredibly tasty. I can’t wait to make them again!
Pat Francis
I declare this flour tortilla recipe a complete victory! I’ve struggled with corn tortillas in the past, finding them too thick and crumbly. This was my first foray into flour tortillas, and for a first effort, they turned out remarkably well. With a little more practice, I can see these becoming a staple in my kitchen, especially since bacon and buttermilk are usually on hand. The subtle smokiness from the bacon and the tanginess of the buttermilk added a delightful flavor boost.
The ingredients blended perfectly at every stage. I managed to prep other components while rendering the bacon fat and melting the butter. The dough was pleasant to work with, both before and after resting, and didn’t stick to my countertop. The first tortilla might have been cooked on a pan that wasn’t hot enough, as it was the only one that didn’t noticeably puff. While only about half were perfectly round, they were all roughly 8 inches in diameter. They were quite malleable and didn’t break when filled and folded, which I consider a huge success!
After cooking a few, I added a damp paper towel to the stack of finished tortillas, covered by a dry dish towel. This seemed to make a noticeable difference in their moistness. I followed the advice to roll out each tortilla as the previous one cooked, which, despite being a bit of multitasking, kept me on track. The 30-60-30 second cooking guideline was spot on, allowing for slight adjustments if one side needed a little more time. This recipe is a keeper!
Ayanna Fews
After completing this flour tortillas recipe, I had an “OMG!” moment realizing I’d actually made a flour tortilla! Who knew they could be so easy and delicious?! I’ve enjoyed homemade tortillas before, but I was always too busy eating them to consider the process. Now that I’ve seen the light, I don’t think I can ever go back to store-bought. Seriously, can you go wrong with bacon, butter, and buttermilk? These are some of my favorite things!
They were incredibly simple to make. I decided to whip them up on a whim one afternoon and had fantastic tortillas for chicken tacos later that day. My only minor note would be to consider a salt check. I might have added another ¼ teaspoon of salt, though it’s hard to generalize since bacon fat varies in saltiness. A small test batch could help you adjust for future batches. It wasn’t far off, and my taco fillings balanced it out, but if the tortillas are meant to be the star, the seasoning needs to be perfect! My cast-iron skillet cooked them beautifully.
These are definitely best eaten fresh, as they don’t store particularly well. I can’t wait to impress guests by saying, “Oh, I just whipped up some homemade flour tortillas!” How impressive is that?!
Jackie Gorman
I always look for creative ways to use the jar of bacon fat in our fridge, and this flour tortilla recipe proved to be an excellent use for a couple of tablespoons of it. The dough came together very easily, and after a couple of minutes of kneading, it was indeed firm and very smooth. I found it a bit challenging to multitask, trying to roll out a new ball of dough while one was cooking, but I kept at it. Despite my efforts, the tortillas weren’t perfectly round, which added to their rustic charm.
I used a 10-inch cast iron skillet, and sometimes the non-uniform shapes made them hard to fit, especially as they spread out when thin. Next time, I might use a larger skillet or divide the dough into smaller portions for a better fit. These tortillas were incredible filled with grilled flap meat seasoned with this spice rub, complemented by fresh pico de gallo and ripe avocado slices. It made for an absolutely delicious dinner and a fantastic lunch the next day. My husband even commented that they reminded him more of naan than traditional tortillas, likely because they puffed up quite a bit in spots. Regardless of what you call them, the finished product is truly wonderful and well worth the effort!
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