These bacon flour tortillas combine rendered bacon fat and crispy bacon bits into soft, savory homemade tortillas that rival store-bought versions. The bacon fat creates tender layers while adding rich, smoky flavor throughout.
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Fry the bacon until crisp. Remove the bacon from the pan, finely chop it, and set aside. Reserve 1/3 cup of the rendered bacon fat.
In a large bowl, whisk together the all-purpose flour and salt.
Add the reserved bacon fat and the boiling water to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
Add the finely chopped bacon to the dough and mix to combine.
Turn the dough out onto a surface and knead for a few minutes until it forms a soft, smooth ball that doesn't stick to your hands.
Divide the dough into 18 equal-sized small balls.
Cover the dough balls with a kitchen towel and let them rest for 30 minutes.
On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin, round tortilla.
Place a tortilla on a preheated comal or cast-iron skillet over medium-high heat. Cook for about 10-15 seconds, until bubbles start to form.
Flip the tortilla and cook for another 10-15 seconds on the other side. Flip once more and cook briefly. Repeat with the remaining dough balls.
As the tortillas are cooked, stack them and keep them covered with a kitchen towel to stay warm and soft.
Store cooled tortillas wrapped in plastic wrap at room temperature up to 2 days, refrigerated up to 4 days, or frozen up to 3 months. Reheat in a dry skillet over medium heat for 30 seconds per side.
Cast-iron skillet or griddle · Rolling pin · Kitchen scale (optional but recommended)
Yes. Wrap cooled tortillas in plastic wrap and refrigerate up to 3 days, or freeze up to 1 month. Reheat in a skillet over medium heat for 30 seconds per side.
Cook bacon strips in a skillet over medium heat until crispy (about 8–10 minutes). Pour off the fat through a fine-mesh strainer, reserving the crispy bits. Let the fat cool slightly before measuring.
Overworking the dough develops gluten and makes tortillas chewy. Mix only until the dough comes together, then knead gently 2–3 times. Don't skip the rest period.
Yes. Lard, shortening, or butter work, but won't deliver the same bacon flavor. Use 1/3 cup of any fat in place of the bacon fat.
Cook each tortilla 30–45 seconds per side on a hot skillet until light brown spots appear and it puffs slightly. It should still be soft, not crispy.
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