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    Home » Most Recent

    Flour Tortillas Made With Bacon Fat

    January 16, 2019 By Patrick 56 Comments

    1666 shares
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    In addition to queries about Mexican oregano, one of the most common questions I get on the site involves the universally loved bacon:

    Can I use the leftover bacon drippings to make flour tortillas?  

    Up until last week my response was always a bit cautious, as if those tortillas would be second rate to our other Flour Tortillas recipe that uses home rendered lard as the cooking fat.   And also a little concerned they might taste too much like bacon.

    But after getting another question about it a couple weeks ago I finally set aside some time to try it -- and I'm glad I did!

    Save those bacon drippings and you can make a scrumptious batch of homemade flour tortillas. It's easy too!! mexicanplease.com

    How To Make Flour Tortillas Using Bacon Drippings

    For reference, traditional flour tortillas are made using lard.  And in particular, lard rendered from pork back fat.

    And since I'm not a fan of hydrogenated, shelf-safe lard I will usually render my own at home.  You can see how to do that here.

    Flour tortillas made with home-rendered lard are incredibly satisfying and that's probably why I'm skeptical about flour tortillas made with leftover bacon fat.  I mean...will that even work?

    So for the past week I've been eating lots of bacon and straining the drippings into a Mason jar.

    Single pound of bacon drippings for flour tortillas.

    I usually put a small strainer on top and pour the drippings directly into the jar.  The above pic is the leftover grease from a single pound of bacon (accumulated over a few days) that I've been keeping in the fridge.

    I'll be using our original flour tortilla recipe but with the addition of a bit more fat because I feel like bacon drippings are less concentrated than home-rendered lard.

    To make the tortillas, we'll start by adding 1.5 teaspoons of salt to 3 cups of all-purpose flour and combining well.

    Then add 4 tablespoons of the bacon fat (1/4 cup).

    1/4 cup bacon drippings for flour tortillas

    I usually just use my hands to incorporate the fat into the flour, crumbling it into bits and coating it with the flour.

    Crumbling fat into flour for tortillas

    Then we'll add a single cup of warm water and use a spoon or spatula to combine it as much as you can.

    Dump the shaggy mixture onto a cutting board or work surface.

    Combining lard and flour.

    Use your hands to knead this into a cohesive ball.

    Note:   sometimes it can be tricky to get the right consistency but don't sweat it too much because you are closer than you think!  If it's sticking to your hands then there is a bit too much water  -- simply add some more pinches of flour to dry it out.  Conversely, if it's not combining into a cohesive ball then it's too dry and you need to add another splash of water.

    Dough after kneading it into a ball

    I usually let this rest anywhere from 30-60 minutes, depending on how hungry I am.  This makes it easier to roll out the dough balls.

    Once rested, simply pull off a golfball sized chunk and give it a quick roll between your hands.

    Golfball sized round for flour tortillas.

    This will make a tortilla that is approximately 5-6" in diameter.

    I like homemade tortillas best when they are super thin, so I usually roll these out to the point of being transparent.

    Dough ball after being rolled out.

    If you're getting snapback and it's difficult to roll them out then most likely they need to rest a bit more.  And if the dough is sticking to the rolling pin then add a light dusting of flour.

    And don't worry about making them into perfect circles -- they will taste better if they have unique shapes!

    Each side will need about 45-60 seconds in a dry skillet to fully cook.  I usually cook one at a time and roll out the next one in the meantime.

    Cooking the first side of a flour tortilla until it bubbles.

    Once you've got bubbles forming you know there will be light brown spots on the other side, i.e. it's time to flip it!

    Light brown spots on homemade flour tortilla.

    Perfect!

    You might have to offer up a couple sacrifices before you get the temp right on your stove.  The ideal setting on my stove is halfway between medium and medium-high.  This creates brown spots in about 45 seconds.

    If it's taking significantly longer to get brown spots then your heat is too low.  If you're getting black spots quickly then your heat is too high.

    Every stove and pan combo has a sweet spot so don't worry if it takes a couple tries to find the right settings for your combo.

    And don't forget, it's always best to do some taste testing along the way!

    Save those bacon drippings and you can make a scrumptious batch of homemade flour tortillas. It's easy too!! mexicanplease.com

    If you've got a thin, light, delicious tortilla on your hands then you'll know you've found the sweet spot.

    Light, flaky flour tortillas

    And the official result?

    I have to admit, after all of my skepticism, these were some incredibly satisfying flour tortillas and they were easily on the same level as the ones made with home-rendered lard.

    Thin, light deliciousness without any overwhelming bacon flavor.  Actually there wasn't much bacon flavor at all, just a hint of that bacon savoriness in the background.

    Maybe bacon drippings aren't as different from home-rendered lard as I had assumed?  Either way I found these to be incredibly rewarding and I'll give a definite thumbs up the next time someone asks.

    Save those bacon drippings and you can make a scrumptious batch of homemade flour tortillas. It's easy too!! mexicanplease.com

    These tortillas are the perfect size for tacos, but you could also just spread some refried beans and cheese on top for an impromptu meal.

    Homemade, cooked tortillas won't last too long so I decided to only make half of this batch and store the rest of the dough in the fridge.

    I've been cooking the tortillas on the fly for the past few days with no downgrade in quality yet.  Simply pull off a chunk of dough, let it come to room temp for a few minutes, then roll it out and add it to your pre-heated pan.  Awesomeness.

    To summarize....

    Save your bacon drippings!  You can make a killer batch of flour tortillas and I think they are on par with tortillas made from home-rendered lard.   And let me know if you have any questions about the flour tortilla process -- it's remarkably easy and will instantly upgrade your home kitchen.

    Buen Provecho.

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Flour tortilla after cooking for 2 minutes.

    Flour Tortillas Made With Bacon Fat

    Save those bacon drippings and you can make a scrumptious batch of homemade flour tortillas. It's easy too!! 
    4.71 from 41 votes
    Print Pin Rate
    Prep Time: 45 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 (12-14 tortillas)
    Calories: 304kcal
    Author: Mexican Please

    Ingredients

    • 3 cups unbleached all-purpose flour
    • 1/4 cup bacon fat
    • 1.5 teaspoons salt
    • 1 cup warm water

    Instructions

    • In a mixing bowl, add 1.5 teaspoons of salt to 3 cups of all-purpose flour and combine well.  Add 1/4 cup bacon fat to the flour and use your fingers to crumble the fat into the flour mixture.  Add 1 cup warm water and stir as much as you can with a spoon or spatula, then dump the mixture onto a flat surface and knead into a cohesive ball using your hands. Let the dough rest for 30-60 minutes.
    • Tear the dough into golfball sized chunks, rolling between your hands to shape them into smooth balls. 
    • Use a rolling pin to roll the dough balls out to approximately 5-6 inches in diameter.  I usually roll them out super thin to the point of being transparent. 
    • Preheat a dry skillet or comal.  The preferred setting on my stove is halfway between medium and medium-high heat.  Add one of the rolled out tortillas and cook each side for 45-60 seconds or until light brown spots are forming.
    • As one tortilla cooks, roll out the next to expedite the process.
    • Serve immediately and store leftovers in the fridge.  Alternatively, you can only make as many as you need and store the remaining dough in the fridge where it will keep for a few days. 

    Notes

    If the tortillas are springing back and not holding their shape as you roll them out, then let the dough (or dough balls) rest for a little longer. 
     
    It can take a few tries to get the heat of the stove right.  If you're quickly getting black spots then your temp is too high.  If it's taking a couple minutes to get brown spots then your temp is too low. 
     
    Sometimes it can be tricky to get the dough consistency right when you are kneading it into a ball.  If it's sticking to your hands then there is a bit too much water  -- simply add some more pinches of flour to dry it out.  Conversely, if it's not combining into a cohesive ball then it's too dry and you need to add another splash of water.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    Our latest recipe is a batch of Mexican Shredded Beef.

    Testing brisket for fork tenderness.

     

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    Reader Interactions

    Comments

    1. Susan

      September 15, 2024 at 10:06 am

      I grew up with saving bacon fat to primarily use when browning meats and sometimes veggies, and lard was common for baking, with or without butter.
      A favorite flour tortilla dish I call Mexican pockets is something I came up with for using up leftovers.
      On a tortilla, I first put a generous spoonful of salsa in a square shape in the center, then some meat like sliced beef, shredded chicken or pork, even ham, so long as it’s fairly thin, then a slice of cheese like cheddar or jack, something that melts easily. You don’t want a huge amount of fillings, and leave room to fold the sides in and overlapping to secure, to make a square. I add a bit of butter to the edges to act as glue to keep them from flipping open. Then butter the surface, place butted side down in a medium hot pan and cook til browned. While cooking, butter the top. Flip and cook til brown. I serve with avocado slices, sour cream, olives, more salsa, whatever is on hand. They’re quick and yummy.
      I do a sweet version, too.
      Butter one side of the tortilla, sprinkle with brown sugar and cinnamon sugar in a square in the middle, fold in the buttered sides to form a square, adding butter to the dry surface as needed to keep from opening, cook as above, serve with good vanilla ice cream and maple syrup. Yummy!!!

      Reply
      • Patrick

        September 24, 2024 at 7:25 pm

        Mexican pockets! Thanks for the inspiration Susan, those sound great. Cheers.

        Reply
    2. Stephanie

      February 24, 2024 at 3:16 pm

      5 stars
      Is the 1/4 cup of bacon fat, when it's chilled or in its liquid state?

      Reply
      • Patrick

        March 04, 2024 at 5:27 pm

        Hey Stephanie, sorry for the late reply! The 1/4 cup refers to a chilled or solid state, but it is prob quite similar to liquid state. Cheers.

        Reply
    3. Aurore

      November 29, 2023 at 9:39 am

      Thank you very much for your recipes.
      I did not make the tortillas yet, but I have a question: can I use rendered duck fat?
      I usually rendered leaf lard which is very difficult to find.
      Kind regards,
      Aurore

      Reply
      • Patrick

        December 06, 2023 at 3:50 pm

        Hi Aurore! I haven't made them with duck fat yet, but pretty much every fat I have tried with flour tortillas has worked out quite well so I would go for it. Cheers.

        Reply
    4. Violet

      October 17, 2023 at 8:28 pm

      Thank you for posting this. I was wondering if I could use bacon fat... and if I could refrigerate/freeze the dough, etc. Now I know and can proceed with confidence!

      Reply
      • Patrick

        October 20, 2023 at 12:20 pm

        Yeah go for it Violet, I think you'll be pleased with the results. Cheers.

        Reply
    5. Lisa D

      August 02, 2023 at 3:18 pm

      5 stars
      These freeze well. I place a strip of waxed paper between tortillas and take out one at a time when I want one. I live a gluten-free lifestyle, not by choice, and these are great using the blue bag of Cup4Cup flour.

      Reply
      • Patrick

        August 02, 2023 at 8:31 pm

        Hey thanks much for mentioning this Lisa! I get loads of "can I freeze it?" questions so I'm sure people will find your note helpful. Cheers.

        Reply
    6. Becky

      June 13, 2023 at 2:15 pm

      5 stars
      Very good and easy to make!

      Reply
    7. Jenny

      April 19, 2023 at 7:07 am

      5 stars
      These tortillas are perfect! I usually find leavened tortilla recipes but I don't care for the thicker, doughier style. Frankly, I wasn't even sure what I didn't like about tortillas recipes until I tried these and then duh -- why didn't I try them without leaving before this? *forehead slap*

      Also, the subtle flavor of the bacon fat give them a great umami note and a fantastic chew.

      LOVE!

      Thanks, Patrick!

      Reply
      • Patrick

        April 20, 2023 at 12:49 pm

        Ahh good news, thanks Jenny!

        Reply
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