These Beef Tallow Flour Tortillas are not your run-of-the-mill tortillas! Using beef tallow as the fat component makes these extra flaky and savory and will help elevate any dish that calls for flour tortillas. I have to say, it's pretty difficult to go back to store-bought after making these.
I recommend using these tortillas in my recipe for Hearty Chicken Enchiladas, my recipe for Easy Chorizo Breakfast Burritos, or any dish that uses flour tortillas! These keep for about a week in the fridge, so you can make them ahead of time or freeze them. I will typically make a double batch in order to make sure I always have some on hand.
Tortilla Ingredients
The main components are bread flour, baking powder, and beef tallow. All-purpose flour can be used in place of bread flour if desired. The bread flour has a slightly higher protein content, which helps form a stronger gluten network. This, in turn, adds more texture and body to the finished product, which I enjoy. The baking powder helps make these irresistibly soft and fluffy.
The most important ingredient that sets these apart from other tortillas is the addition of beef tallow as the fat component. They don't overtly taste "beefy", but there is an extra layer of savoryness to them that is really delicious. Butter or oil can be used as a substitute for the beef tallow if you have a hard time finding some. Specialty butcher shops typically have some on hand, or you can order it online. I use
Process
There are several steps to putting these tortillas together, but each step is straightforward. Using a food processor eliminates any hand kneading and evenly incorporates the ingredients in a snap. Blend the dry ingredients to mix, then incorporate room-temperature tallow to a sandy consistency. Slowly incorporating warm water brings everything together.
The dough is rested for 30 minutes to allow the flour to hydrate and the gluten network to relax. After the rest, pinch off ping-pong ball-sized portions (approx. 65 grams each) and form into individual balls. Place the balls on a baking sheet covered with a damp kitchen cloth while you roll out the tortilla balls. This keeps them from drying out.
1. Add beef tallow to the dry ingredients. 
2. Pulse several times to get a sandy consistency. 3. Add the warm water. 
4. Turn the food processor on and mix until combined. 
5. Rest for 30 minutes and turn the dough out onto a floured work surface. -
6. Pinch off a 65 gram dough ball. -
7. Fold the dough into a rough ball. -
8. Pinch the seams together. -
9. Roll the dough ball on the counter until smooth. -
10. Tortilla dough ball ready to be cooked.
Instructions
My goal for these beef tallow flour tortillas was to simplify the entire process. Instead of taking the extra step of rolling out each tortilla with a rolling pin and then cooking them. These are flattened and cooked simultaneously, which saves some time. Heat a large cast-iron griddle or skillet over medium-high heat and place the dough ball in the middle of the pan. Moving quickly, immediately cover with a sheet of parchment paper and flatten with a pan large enough to cover the tortilla but small enough to fit inside the other pan. Cook for approx. 15-20 seconds, then remove the parchment paper and flip. Cook the other side for an additional 15 to 20 seconds until done.
I always look forward to having these because they are so versatile. These are fantastic for breakfast burritos, tacos, quesadillas, and everything in between.
Did you make this recipe for Beef Tallow Flour Tortillas?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Beef Tallow Flour Tortillas
Equipment
- Large Skillet or Griddle
- Medium Skillet or Pot
- Parchment Paper
Ingredients
- 3 ½ Cups, Plus 1 Tablespoon Bread Flour
- 1 Tablespoon Fine Sea Salt
- 1 Tablespoon Baking Powder
- ½ Cup, Plus 1 Tablespoon Tallow/Lard/Butter Softened
- 1 Cup, Plus 1 ½ Tablespoons 90-100°F Water
Instructions
- Add bread flour, salt, and baking powder to the bowl of a food processor. Pulse to combine. Add tallow, lard, or butter and pulse for a several times to combine. The flour should have a sandy consistency.
- Add the warm water and turn the food processor on to knead the dough until a smooth dough forms. Let the dough rest in the bowl of the food processor for 30 minutes.
- Pinch off 65-gram segments of dough and roll into individual balls. Cup your hand over the dough ball and lightly drag it across an unfloured work surface in a circular motion until a tight dough ball forms. Check the bottoms and pinch any seams together. Place on a baking sheet and cover with a damp kitchen towel. (The dough balls will be about the size of a ping pong ball.) Rest the dough for 10-minutes.
- Pre-heat a large skillet or griddle over medium-high heat until the pan starts to smoke. While the pan is preheating, tear off a piece of parchment paper, cut into about a 10 by 10-inch square, and set to the side.
- Working quickly, place one dough ball in the middle of the skillet and cover with the parchment paper. Using a medium sized skillet or pot, press down on top of the dough ball and flatten until an 8-inch tortilla forms. Cook for approximately 15 to 20-seconds.
- Remove the parchment paper and flip the tortilla. Cook an additional 15 to 20-seconds. Repeat with the rest of the dough balls, adjusting the heat level on the pan as needed.
- Stack the tortillas on a plate, and wrap with kitchen towel to keep warm.
Mary Elizabeth Schipke says
After store-bought organic w/w tortillias kept getting moldy - time after time after time - I swore off store-bought for good. This homemade batch is "in-the-making" so I cannot vouch for how good they will be. But I have high hopes for the best.......
Spencer Klickman says
Hi Mary! So glad you gave this recipe a shot! Please let me know how they turn out, would love to know what you think!
melissa chandler says
These were fun to make, very simple and delicious!! Very clear, specific instructions were much appreciated. We made these to eat alongside roasted chicken with pickles and chimmichuri and it was literallt a perfect meal!
Spencer Klickman says
Thanks for the kind words, Melissa! So glad you enjoyed them. Sounds like everything came out delicious!
James Peyton says
Actually, in Mexico their flour is softer than ours, which makes the tortillas easier to roll. Using bread flour is a bad idea.
Spencer Klickman says
Hi, James. I appreciate the input here. Admittedly these are more of a "Tex-Mex" style tortilla that have a bit more chewiness than authentic Mexican tortillas, hence the decision to go with a high protein content bread flour.
This is actually the first time I'm hearing that the flour in Mexico is softer than what we use here in the states, but after doing some quick research, you appear to be right! It's strange that most flour tortilla recipes don't point this out. I went out and purchased some soft/fine flour that has about 8-9% protein content to try this out today. I'll be sure to report back with my findings!
V says
Do these freeze well?
Spencer Klickman says
Hi! I've never had a batch last long enough to warrant freezing, but I would imagine that they would freeze really well. I would layer them with parchment paper before putting them in the freezer to keep them from sticking together. I would let them thaw out in the fridge overnight, or on the counter for a few hours until soft.
I'll have to try this out next time I make these to test out the best methods of freezing and thawing and report back!
Dana Sinemus says
Can you freeze them?
Spencer Klickman says
Hi Dana! Yes, these can absolutely be frozen. I would put them in a gallon-sized freezer bag and freeze for up to 6 months. To thaw, either place them in the fridge or leave them on the counter until thawed. To reheat, either sprinkle a little water over each tortilla and then warm up in an oven, or cover with a damp paper towel and microwave for 15 to 20 seconds at a time until warm.
I hope this helps!
Ellie S. says
My family and I LOVE this recipe! They are pretty easy to make (I use beef tallow in mine), and they are delicious. I have not bought any tortillas from the store since I began making these because they are just so much tastier. Thanks for the recipe!
Spencer Klickman says
Thanks Ellie! It makes me so happy to hear that your family enjoys them so much. They're definitely a family favorite in our house too!
Karen Goode says
Yummy!
Alecia says
Looks awesome!
Spencer Klickman says
They really are the best! Give them a try!
Michelle says
I can't go back to store bought! These are so good! Even restaurants are not as good!
Spencer Klickman says
I'm so glad that you enjoyed these! I always try to keep some of these on hand, but they go quick!
Ericka says
My favorite tortillas ever! Soft and fluffy, it’s going to be hard to ever eat store bought again.
Spencer Klickman says
These are my favorite too! It really is hard going back to store-bought after these!