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    Home » Most Recent

    Flour Tortillas Made With Bacon Fat

    January 16, 2019 By Patrick 42 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.

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    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!! 
    4.70 from 26 votes
    Print Pin Rate
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 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. Lindsey

      December 02, 2022 at 12:23 pm

      Just made and ate all of the tortillas this recipe yields! So dang good! I wouldn’t make one change. Now I think I need to invest in a tortilla press. Thank you for the recipe!!!

      Reply
      • Patrick

        December 03, 2022 at 9:59 am

        Ahh good to hear, so glad you tried this one out Lindsey! Cheers.

        Reply
    2. Vikki

      July 04, 2022 at 1:09 pm

      U don't need any baking powder in this recipe? All other recipes require some, just think it's odd

      Reply
      • Patrick

        July 08, 2022 at 2:13 pm

        Hi Vikki! Adding baking powder will make them thicker and a bit more fluffy so you can add some if you want, but I like flour tortillas best when they are super thin so I usually omit the baking powder. Cheers.

        Reply
    3. Curtis Gomez

      November 09, 2021 at 9:57 am

      5 stars
      This is the only way my family has made tortillas for generations. I think it was just a matter of, waste not, want not. Of course the upside was, everyone always liked our flour tortillas over anyone else's.
      My family has Spanish and Native American roots out of northern New Mexico. The recipes are distinctive to the region, as are the tortillas. Simple and tasty.

      Reply
      • Patrick

        November 09, 2021 at 5:28 pm

        Hey thanks much for your note Curtis!

        Reply
    4. Tamara

      June 04, 2021 at 12:49 am

      5 stars
      This is a wonderful recipe, and her amusing rationale for why we should try making our own tortillas inspired me to try it. Truth is, my dog trained me to add crispy bacon bits to her kinble, so I always have lots of bacon fat on hand.
      Well, so I found this one and the results were with a couple of tries, perfect! The key for me was finding the sweet spot on my stove top that resulted in golden brown spots on the tortillas— perfect in taste. I love this recipe and appreciate all the details you provided in making the batter as well! My dog thanks you and I thank you for my home-made healthy burritos and crunch rolls that will become a menu item at my son’s newly built after-school restsurant/play program.

      Reply
      • Patrick

        June 04, 2021 at 2:19 pm

        Thanks much Tamara, so glad you tried these out! Cheers.

        Reply
    5. Mike

      March 09, 2021 at 7:24 am

      5 stars
      Excellent recipe and easy to follow. A winner first time out of the starting blocks making tortillas. It will be difficult to go back to store bought after making these tortillas.

      Reply
      • Patrick

        March 12, 2021 at 2:38 pm

        Hey thanks much for your feedback Mike, so good to know these were a first time success for you. Cheers.

        Reply
    6. Liz

      October 22, 2020 at 4:09 am

      5 stars
      The bacon fat makes the best tortillas ever! I'll never go back to using any other day. The smell of these cooking is heavenly! Have you ever made tortillas with milk instead of water? I did recently and was amazed at how good they were! Many thanks for your post. Dios le bendiga.

      Reply
      • Patrick

        October 23, 2020 at 1:17 pm

        Hey thanks much for the feedback Liz! No I haven't tried making these with milk but I will now put it on the list 🙂 Cheers.

        Reply
      • Shelley

        February 05, 2023 at 10:14 am

        5 stars
        This is the best recipe I've ever used! It's so easy and I always have trouble making tortillas, but this recipes definitely won for me and my family. Thank you!

        Question: Would I be able to use this same recipe but substitute bacon grease with unsalted butter?

        Reply
        • Patrick

          February 07, 2023 at 2:32 pm

          Thanks Shelley! Haven't tried it but I'm pretty sure you could sub a similar amount of butter and get a good result. Cheers.

          Reply
    7. GAILE BEARD-GREEN

      October 17, 2020 at 7:50 am

      5 stars
      Can't wait to try this one.. looks so yummy

      Reply
      • Patrick

        October 19, 2020 at 10:32 pm

        Thanks Gaile!

        Reply
    8. pat benson

      September 29, 2020 at 7:53 am

      Can you use a tortilla press with this recipe?

      Reply
      • Patrick

        October 02, 2020 at 7:04 pm

        Hey Pat! You won't be able to completely flatten flour tortillas with a tortilla press so I just go with a rolling pin. Corn tortillas are a different story though 🙂

        Reply
    9. XTanuki

      September 06, 2020 at 2:20 pm

      5 stars
      Been keeping bacon fat in the fridge for a bit now and finally gave these a shot -- fantastic! I cheated a bit and used a food processor for combining everything. These are the first tortillas I've ever made and was quite happy. Much better than the "Mission" brand or whatever regular grocery store tortillas, these were more in line with the restaurant ones I used to get back in TX. Cheers!

      Reply
      • Patrick

        September 08, 2020 at 3:02 pm

        Hey thanks much for your feedback, so glad you found this recipe! Cheers.

        Reply
    10. Marie

      August 17, 2020 at 6:58 pm

      4 stars
      Bacon has been on sale, so we've been stocking up and baking it. Spouse found your recipe while looking up "what do I do with all of this leftover bacon grease" answers. I think next time, we're going to try creating the dough balls and then letting them rest before we roll them out, because we had some snapback trouble despite letting the dough rest first. Thanks for the recipe! It has been dubbed "a keeper," which is a high compliment in our family!

      Reply
      • Patrick

        August 17, 2020 at 9:27 pm

        Ahh good to know, glad this one is a keeper for you guys! Cheers.

        Reply
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