Bacon Fat Tortillas Recipe 425

Steps:

• Cook bacon in a large broilerproof skillet, preferably cast iron, over medium heat, turning occasionally, until brown and crisp, 8-10 minutes. Using tongs, transfer bacon to a small bowl and save for taco filling. Pour off 2 Tbsp. bacon fat from skillet; set aside for making tortillas. Set skillet with remaining fat aside for making taco filling.
• Bring oil, 3/4 cup milk, and reserved 2 Tbsp. bacon fat to a simmer in a small saucepan (be careful not to boil); immediately remove from heat. Whisk baking powder, salt, and 3 cups flour in a medium bowl to combine. Pour in hot milk mixture and remaining 1/2 cup milk. Mix with your hands until a shaggy dough forms.
• Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic and let rest at room temperature 1 hour to relax dough.
• Divide dough into 16 Ping-Pong-size balls (about 1 1/2"). Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6" rounds.
• Heat a comal, griddle, or a clean large cast-iron skillet over medium. Working in batches, cook tortillas, reducing heat if they are getting dark too quickly, until brown in spots on bottom sides and air bubbles form on surface, about 2 minutes. Poke large bubbles with a fork to release steam, flip tortillas, and cook until brown in spots on second sides, 1-2 minutes. Stack and wrap tortillas in a kitchen towel as you go. This will keep them warm until you are ready to assemble your tacos.

Steps:

• In a large bowl, whisk the flour with the baking powder and salt. Add the bacon fat and mix with your hands to evenly moisten the flour. Add the water and scallions and stir just until the dough comes together. Scrape the dough out onto a floured work surface and knead just until smooth. Roll the dough into 20 even balls and transfer to a baking sheet. Cover with plastic wrap and let stand for 20 minutes. Heat a cast-iron griddle or large skillet over moderately high heat. Work with one piece of dough at a time: On a lightly floured work surface, dust a ball of dough with flour and roll it out to a 9-inch round, about 1/8 inch thick. Griddle the tortilla, turning once, until browned in spots and pliable, about 30 seconds per side. Wrap the tortilla in a towel and repeat with the remaining balls of dough. Make Ahead Once cooled, the tortillas can be stored overnight in a plastic bag. Reheat before serving.