How To Make Bacon Fat Tortillas with Andrew Zimmern
How To Make Bacon Fat Tortillas with Andrew Zimmern is a medium American recipe that serves 8. 200 calories per serving. Recipe by FOOD & WINE on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 15 min
Cost: $28.16 total, $3.52 per serving
Ingredients
- 0.5 cup Bacon Fat (rendered, cooled but still liquid)
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder (helps the tortilla puff slightly)
- 1 teaspoon Salt (fine sea salt)
- 4 stalks Scallions (white and green parts, finely chopped)
- 0.75 cup Water (cold water)
- 1 tablespoon Extra Bacon Fat (for brushing cooked tortillas (optional))
Instructions
Render the Bacon Fat
If you haven't saved bacon fat already, cook about 8‑10 slices of bacon over medium heat until the fat is fully rendered, then strain through a fine mesh sieve into a heat‑proof container. Let it cool slightly but stay liquid.
Time: PT10M
Temperature: medium heat
Combine Dry Ingredients
In a large mixing bowl whisk together the all‑purpose flour, baking powder, and salt until evenly distributed.
Time: PT3M
Add Scallions
Stir the finely chopped scallions into the dry mixture, distributing them throughout.
Time: PT2M
Incorporate Bacon Fat
Pour the warm (not hot) bacon fat into the flour mixture. Using your hands, rub the fat into the flour until the mixture resembles coarse crumbs.
Time: PT5M
Add Water and Knead
Gradually add the cold water, a little at a time, while continuing to knead with your hands. Stop adding water once the dough comes together into a smooth, slightly tacky ball.
Time: PT5M
Rest the Dough
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 20 minutes at room temperature.
Time: PT20M
Divide and Shape
Turn the rested dough onto a lightly floured surface. Divide into 8 equal portions, roll each into a ball, then flatten with a rolling pin into 6‑8‑inch circles.
Time: PT8M
Heat the Skillet
Place a skillet over medium‑high heat and let it become hot (about 350°F).
Time: PT3M
Temperature: 350°F
Cook the Tortillas
Place one tortilla in the skillet. Cook 1‑2 minutes until bubbles form and the underside is lightly golden, then flip and cook another 1‑2 minutes. Remove and keep warm. Repeat with remaining tortillas, brushing each with a little extra bacon fat if desired.
Time: PT15M
Temperature: 350°F
Serve
Serve the warm tortillas with crispy fried chicken skin, as tacos, or with your favorite toppings.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 4g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Non‑vegetarian, Contains pork (bacon)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Bacon Fat: Chicken Fat, Pork Lard, Unsalted Butter
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Baking Soda (use 1/4 tsp)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Scallions: Chives, Green Onions
- Instead of Water: Milk (will change flavor)
- Instead of Extra Bacon Fat: Olive Oil, Butter
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Rolling Pin
- Skillet (cast iron or non‑stick)
- Spatula
- Kitchen Towel or Plastic Wrap
- Cold Water Bowl (for hand washing) (optional)
Critical Steps — Do Not Skip
- Render the bacon fat without burning it
- Incorporate the bacon fat into the flour before adding water
- Add water slowly to avoid a sticky dough
- Rest the dough for at least 20 minutes
- Cook on a hot skillet to achieve bubbles and puff
Chef Tips from the Video
- Wash your hands in a bowl of cold water after handling the dough; cold water prevents the fat from re‑activating and becoming sticky.
- If you prefer a milder flavor, substitute half of the bacon fat with neutral oil like canola.
- For extra crispness, press the tortilla gently with a spatula while cooking to encourage even browning.
Troubleshooting
Dough is too sticky after adding water
Sprinkle a tablespoon of flour at a time, kneading until the dough is manageable.
Tortilla does not puff or develop bubbles
Make sure the skillet is hot enough (≈350°F) before adding the tortilla; a cold pan will steam the dough instead of puff.
Tortilla sticks to the pan
Lightly brush the pan with a thin layer of bacon fat or oil before each tortilla.
Storage
Refrigerator: Store the unused dough in an airtight container for up to 3 days.
Freezer: Wrap individual tortilla portions in plastic wrap and freeze for up to 1 month. Thaw and re‑heat before serving.
Room temperature: Cooked tortillas can sit at room temperature for up to 2 hours, covered with a clean towel.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before rolling.
- Cooked tortillas freeze well; re‑heat in a dry skillet or microwave wrapped in a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of bacon‑fat tortillas in American Southern cuisine?
Bacon‑fat tortillas are a modern twist on traditional Southern flatbreads, reflecting the region’s historic practice of rendering animal fats to stretch limited resources and add flavor. Using bacon fat adds a smoky, savory depth that ties into Southern comfort food traditions like fried chicken and pork dishes.
How do regional variations of flour tortillas differ across the United States, and where does the bacon‑fat version fit?
In the Southwest, tortillas are typically made with lard or vegetable oil, while in the Deep South, pork fat and even beef tallow have been used historically. The bacon‑fat version aligns with the Southern tradition of using pork‑derived fats but adds the distinctive smoky profile of bacon.
What occasions or celebrations are bacon‑fat scallion tortillas traditionally associated with in Southern cuisine?
They are popular at casual gatherings, barbecues, and brunches where fried chicken skin or other pork dishes are served. The rich flavor makes them a favorite for comfort‑food‑focused celebrations like family reunions or holiday feasts.
What authentic ingredients are essential for a traditional bacon‑fat tortilla, and what are acceptable substitutes?
Authentic ingredients include all‑purpose flour, baking powder, salt, scallions, and rendered pork fat (bacon fat or lard). Acceptable substitutes are chicken fat, pork lard, or even butter if pork is unavailable, though the flavor will shift slightly.
What other Southern dishes pair well with bacon‑fat scallion tortillas?
They pair beautifully with fried chicken skin tacos, pulled pork, black‑eyed peas, collard greens, or a simple smear of pimento cheese. Their savory richness complements both spicy and mildly seasoned accompaniments.
What makes bacon‑fat scallion tortillas unique compared to regular flour tortillas?
The inclusion of rendered bacon fat creates a tender crumb, richer mouthfeel, and a subtle smoky aroma that regular vegetable‑oil tortillas lack. The scallions add a fresh bite, making the tortilla both flavorful and aromatic.
What are the most common mistakes to avoid when making bacon‑fat scallion tortillas?
Common errors include adding too much water too quickly, which makes the dough sticky; using hot water or washing hands in hot water, which re‑activates the fat and creates a gummy texture; and cooking on a pan that isn’t hot enough, resulting in dense, non‑puffy tortillas.
Why does this recipe call for cold water and cold‑water hand washing instead of warm water?
Cold water prevents the rendered bacon fat from melting again during mixing, keeping the dough tender. Washing hands in cold water also stops the fat from becoming sticky, allowing smoother handling of the dough.
Can I make the bacon‑fat scallion tortillas ahead of time and how should I store them?
Yes. The dough can be refrigerated for up to three days, covered tightly. Cooked tortillas freeze well for up to a month; re‑heat in a skillet or microwave wrapped in a damp towel to restore softness.
What does the YouTube channel FOOD & WINE specialize in?
The YouTube channel FOOD & WINE specializes in exploring culinary techniques, ingredient-driven recipes, and food culture stories, often featuring collaborations with chefs and food personalities to showcase innovative home‑cooking ideas.
How does the YouTube channel FOOD & WINE's approach to Southern‑style cooking differ from other cooking channels?
FOOD & WINE emphasizes the science behind flavor‑building, such as using rendered animal fats for texture and taste, and pairs each recipe with cultural context. This analytical yet approachable style sets it apart from channels that focus solely on visual appeal.
Last updated: August 28, 2026
