Chewy Flour Tortilla Recipe - Made with Bacon Fat
Chewy Flour Tortilla Recipe - Made with Bacon Fat is a easy American recipe that serves 4. 120 calories per serving. Recipe by The Urban Cowgirl on YouTube.
Prep: 17 min | Cook: 7 min | Total: 34 min
Cost: $1.35 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Bacon Fat (rendered from cooked bacon, strained)
- 2 tablespoons Shortening (vegetable shortening, solid)
- 1 cup Milk (whole milk, room temperature)
Instructions
Heat Milk and Fats
Combine the milk, bacon fat, and shortening in a microwave‑safe container and heat until the fats are fully melted and the mixture is hot, about 2 minutes. Stir halfway through.
Time: PT2M
Mix Flour and Wet Ingredients
Place the sifted flour in a mixing bowl. Pour the hot milk‑fat mixture over the flour and stir with a spoon until just combined.
Time: PT5M
Knead the Dough
Flour your hands lightly and knead the dough in the bowl until smooth and elastic, about 5 minutes.
Time: PT5M
Divide and Shape
Portion the dough into 6‑8 equal balls (about 1‑1.5 oz each). Lightly flour each ball and set aside.
Time: PT2M
Flatten the Tortillas
Using your hands or a rolling pin, press each ball into a thin circle (about 6‑7 inches) on a lightly floured surface.
Time: PT3M
Preheat the Skillet
Place the cast‑iron skillet over medium‑high heat and let it become hot, about 2 minutes.
Time: PT2M
Cook the Tortillas
Add a tortilla to the dry skillet. Cook for 30‑45 seconds until bubbles form, then flip and cook the other side another 30‑45 seconds. Remove and keep warm. Repeat with remaining tortillas.
Time: PT5M
Rest and Serve
Stack cooked tortillas and cover with a kitchen towel to stay soft. Serve warm with your favorite fillings.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains dairy
Allergens: Gluten, Dairy, Soy (in shortening)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Bacon Fat: Lard, Unsalted butter
- Instead of Shortening: Lard, Melted butter
- Instead of Milk: Buttermilk, Almond milk (will change flavor)
Equipment Needed
- Microwave
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Spatula or Wooden Spoon
- Cast‑Iron Skillet
- Kitchen Towel
Critical Steps — Do Not Skip
- Heat the milk, bacon fat, and shortening until fully melted.
- Knead the dough to a smooth, elastic consistency.
- Cook each tortilla on a properly pre‑heated cast‑iron skillet.
Chef Tips from the Video
- Render bacon fat from a few strips of bacon; the leftover crisp bacon makes a great topping.
- If you don’t have shortening, replace with an equal amount of melted butter for richer flavor.
- A light dusting of flour on the skillet helps prevent sticking without adding oil.
Troubleshooting
Dough is too sticky.
Add a tablespoon of flour at a time until the dough pulls away from your hands but remains soft.
Tortillas are tough or chewy.
Do not over‑knead and ensure the skillet is hot enough; cook each side only 30‑45 seconds.
Tortillas brown too quickly.
Lower the skillet heat slightly and cook a bit longer on the first side before flipping.
Storage
Refrigerator: Place in an airtight container or zip‑top bag for up to 3 days.
Freezer: Separate with parchment paper and freeze for up to 1 month; reheat on a skillet.
Room temperature: Best eaten the same day; keep covered for up to 4 hours.
Make-Ahead Tips
- Store the dough in the refrigerator for up to 24 hours; let it come to room temperature before shaping.
- Cooked tortillas can be frozen and reheated directly on a skillet or microwave.
Frequently Asked Questions
What is the cultural significance and history of bacon fat flour tortillas in American cuisine?
Bacon fat flour tortillas are a modern twist on traditional Mexican flour tortillas, reflecting the American love for smoky, pork‑based flavors. They became popular in Southern and Tex‑Mex kitchens where leftover bacon fat is repurposed to add richness to everyday breads.
What regional variations of bacon‑infused tortillas exist within Tex‑Mex cooking?
In Texas, cooks often add a pinch of chili powder or cumin to the dough for extra heat. In the Southwest, some recipes swap milk for buttermilk and incorporate cornmeal for a slightly gritty texture.
How are bacon fat flour tortillas traditionally served in the Southern United States?
They are commonly served warm as a base for breakfast tacos, topped with scrambled eggs, cheese, and salsa, or used to wrap grilled fajita fillings for lunch and dinner.
What occasions or celebrations feature bacon fat flour tortillas in American home cooking?
These tortillas are a favorite for weekend brunches, backyard barbecues, and casual game‑day gatherings where quick, flavorful handhelds are appreciated.
What authentic ingredients are essential for traditional bacon fat flour tortillas versus acceptable substitutes?
Traditional recipes call for rendered bacon fat, all‑purpose flour, and milk. Acceptable substitutes include lard or butter for the bacon fat, and vegetable shortening or melted butter in place of shortening.
What other Tex‑Mex dishes pair well with bacon fat flour tortillas?
They pair beautifully with carne asada, grilled chicken fajitas, black‑bean chili, or a simple avocado‑lime salsa for a balanced meal.
What makes bacon fat flour tortillas special compared to regular flour tortillas?
The infused bacon fat adds a smoky, savory depth that regular flour tortillas lack, while still keeping the texture soft and pliable for folding or rolling.
How has the bacon fat flour tortilla evolved over time in American home cooking?
Originally a frugal way to use leftover bacon grease, the recipe has been refined with precise ratios (two‑by‑two method) and the addition of milk for tenderness, making it a staple on many modern food blogs.
What are common misconceptions about making bacon fat flour tortillas?
Many think the dough needs to rise like bread; in reality, the high fat content means no rising time is required. Another myth is that you must use a lot of oil—only the rendered bacon fat and a bit of shortening are needed.
What are the most common mistakes to avoid when making bacon fat flour tortillas?
Avoid over‑kneading, which makes the tortillas tough, and don’t cook them on a cold skillet, which results in dry, hard edges. Also, be sure the milk‑fat mixture is hot enough to incorporate fully.
Why does this recipe use both bacon fat and shortening instead of just one fat source?
Bacon fat provides smoky flavor while shortening adds structure and prevents the dough from becoming overly greasy, resulting in a tender yet sturdy tortilla.
Can I make bacon fat flour tortillas ahead of time and how should I store them?
Yes, you can refrigerate the uncooked dough for up to 24 hours, tightly wrapped. Cooked tortillas keep well in an airtight container in the fridge for 3 days or can be frozen for up to a month.
What does the YouTube channel The Urban Cowgirl specialize in?
The Urban Cowgirl focuses on down‑to‑earth, rustic American cooking, often featuring quick, budget‑friendly recipes that highlight comfort‑food flavors and clever uses of pantry staples.
How does the YouTube channel The Urban Cowgirl's approach to Tex‑Mex cooking differ from other cooking channels?
The Urban Cowgirl blends classic Tex‑Mex dishes with a farmhouse sensibility, emphasizing simple techniques, minimal equipment, and the use of leftover ingredients like bacon fat, whereas many other channels stick to more traditional or restaurant‑style presentations.
Last updated: August 18, 2026
