Beef Tallow Flour Tortillas

Beef Tallow Flour Tortillas (Yields ~10 medium tortillas) 🧂 Ingredients: 2 ½ cups (300g) all-purpose flour 1 tsp fine sea salt 1 tsp baking powder ⅓ cup (65g) beef tallow, softened (not melted) ¾ cup (180ml) warm water (110–120°F, like a hot bath) --- 🛠️ Equipment: Mixing bowl Rolling pin Cast iron or heavy skillet Clean kitchen towel --- 🧼 Reheating: Microwave: wrap in damp paper towel, 15–20 sec Skillet: 30 sec per side on medium heat Oven: Stack, wrap in foil, warm at 325°F for 10 min

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% Daily Values based on a 2,000 calorie diet

Step 1

n a large mixing bowl, whisk together: 2 ½ cups flour 1 tsp salt 1 tsp baking powder

Step 2

Add the ⅓ cup softened beef tallow. Use your fingers or a pastry cutter to rub it into the flour until the mixture looks like coarse sand or breadcrumbs. You want evenly distributed bits of fat, but not a douTallow.

Step 3

Pour in the ¾ cup warm water slowly, stirring with your hands or a spoon until it forms a shaggy dough. If it feels dry, add a teaspoon of water at a time. If it’s sticky, add a tiny bit of flour. You want a soft, smooth dough that’s slightly tacky but not wet.

Step 4

Knead the dough on a clean surface for 8–10 minutes until it becomes smooth and elastic. Yes, really knead it. This builds the gluten for chew and flexibility. > 💪 Shortcut: Use a stand mixer with dough hook on low for 5 minutes.

Step 5

Form the dough into a ball, cover with a towel or plastic wrap, and let it rest for 30–60 minutes at room temp. > 😴 This relaxes the gluten, so your tortillas roll out thin and don’t shrink back.

Step 6

Divide the dough into 10 equal pieces. Roll each piece into a ball and cover them with a towel to keep from drying out. > 🎯 Want bigger tortillas? Divide into 8.

Step 7

One at a time, roll each dough ball on a lightly floured surface into a very thin circle (about 7–8 inches). Don’t worry if they’re not perfect circles — we’re going for rustic charm, not geometry class.

Step 8

Heat a dry cast iron skillet or heavy pan over medium-high heat until it’s hot (like, a few drops of water dance on contact). Cook each tortilla: 30–45 seconds on the first side (you’ll see bubbles form) Flip and cook 30 more seconds (you’ll see light brown spots) Flip once more if needed to finish > 🔥 Don’t overcook or they’ll get crispy instead of soft.

Step 9

As you cook, stack the tortillas and wrap them in a clean kitchen towel to keep them warm and steamy. > 💡 Pro move: If storing for later, cool them completely and store in a ziplock bag at room temp for 1 day or refrigerate/freeze.