Beef Tallow Flour Tortillas
These Beef Tallow Flour Tortillas are so tasty that I can almost guarantee you won't go back to store-bought varieties!
Servings: 16 8-Inch Tortillas
Calories: 254kcal
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.
Notes
If you don't want to flatten the tortillas with a second skillet or pan, you can use a rolling pin to flatten each dough ball before cooking.
These tortillas will last about a week in the refrigerator. Reheat tortillas in a dry pan for about 15 - 20 seconds per side. Stack the tortillas and cover with a cloth to keep warm.
Nutrition
Calories: 254kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 517mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 53mg | Iron: 1mg
