Beef Tallow Flour Tortillas
Beef Tallow Flour Tortillas
Ingredients
- 3 cups all-purpose flour, (360 grams)
- 1 1/2 teaspoons baking powder, (7.5 grams)
- 1 teaspoon fine sea salt, (5 grams)
- 1/4 cup beef tallow, solid, chilled (56 grams)
- 1 cup hot water, plus 1 to 2 tablespoons, as needed (240 ml, plus 15 to 30 ml)
Instructions
- 1
In the bowl of a stand mixer, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
⏱️ 2 min
- 2
Add the chilled, solid beef tallow to the flour mixture. Attach the paddle attachment to the stand mixer and mix on low speed until the mixture resembles coarse crumbs with some pea-sized pieces of tallow remaining.
⏱️ 5 min
- 3
Gradually add the hot water, starting with 1 cup, mixing on low speed with the paddle attachment until a shaggy dough forms. If the dough is too dry, add the additional 1 to 2 tablespoons of hot water, one tablespoon at a time, until the dough just comes together.
⏱️ 3 min
- 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 5 to 7 minutes, or until the dough is smooth and elastic. It should be soft but not sticky.
⏱️ 7 min
- 5
Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Place the dough balls on a plate, cover them with a clean kitchen towel or plastic wrap, and let them rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the tortillas easier to roll.
⏱️ 3 min
- 6
Preheat a cast-iron skillet or comal over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min
- 7
On a lightly floured surface, take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough into a thin, round tortilla, about 6-8 inches (15-20 cm) in diameter. Try to keep it as round as possible.
⏱️ 1 min
- 8
Carefully place the rolled tortilla onto the hot, dry skillet. Cook for 30 seconds to 1 minute on the first side, or until bubbles start to form on the surface and the edges begin to curl slightly.
⏱️ 1 min
- 9
Flip the tortilla and cook for another 30 seconds to 1 minute on the second side, until lightly golden brown spots appear and the tortilla puffs up. If it doesn't puff, gently press on the surface with a spatula.
⏱️ 1 min
- 10
Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep warm and soft. Repeat with the remaining dough balls.
⏱️ 10 min
- 11
Serve the warm beef tallow flour tortillas immediately with your favorite fillings.
Kitchen Tools
Nutrition Facts (per serving)
Beef Tallow Flour Tortillas
Ingredients
- 3 cups all-purpose flour, (360 grams)
- 1 1/2 teaspoons baking powder, (7.5 grams)
- 1 teaspoon fine sea salt, (5 grams)
- 1/4 cup beef tallow, solid, chilled (56 grams)
- 1 cup hot water, plus 1 to 2 tablespoons, as needed (240 ml, plus 15 to 30 ml)
Instructions
- 1
In the bowl of a stand mixer, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
⏱️ 2 min - 2
Add the chilled, solid beef tallow to the flour mixture. Attach the paddle attachment to the stand mixer and mix on low speed until the mixture resembles coarse crumbs with some pea-sized pieces of tallow remaining.
⏱️ 5 min - 3
Gradually add the hot water, starting with 1 cup, mixing on low speed with the paddle attachment until a shaggy dough forms. If the dough is too dry, add the additional 1 to 2 tablespoons of hot water, one tablespoon at a time, until the dough just comes together.
⏱️ 3 min - 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 5 to 7 minutes, or until the dough is smooth and elastic. It should be soft but not sticky.
⏱️ 7 min - 5
Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Place the dough balls on a plate, cover them with a clean kitchen towel or plastic wrap, and let them rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the tortillas easier to roll.
⏱️ 3 min - 6
Preheat a cast-iron skillet or comal over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min - 7
On a lightly floured surface, take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough into a thin, round tortilla, about 6-8 inches (15-20 cm) in diameter. Try to keep it as round as possible.
⏱️ 1 min - 8
Carefully place the rolled tortilla onto the hot, dry skillet. Cook for 30 seconds to 1 minute on the first side, or until bubbles start to form on the surface and the edges begin to curl slightly.
⏱️ 1 min - 9
Flip the tortilla and cook for another 30 seconds to 1 minute on the second side, until lightly golden brown spots appear and the tortilla puffs up. If it doesn't puff, gently press on the surface with a spatula.
⏱️ 1 min - 10
Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep warm and soft. Repeat with the remaining dough balls.
⏱️ 10 min - 11
Serve the warm beef tallow flour tortillas immediately with your favorite fillings.