Tallow Corn Tortillas
Rated 5 stars by 1 users
Servings
12-15 4" tortillas
We enlisted the help of our friend Rach of Ribeye Rach to make these incredible homemade tortillas with our regenerative Chili & Garlic Beef Tallow. They’re the perfect vehicle for family taco night, but you may just find yourself wanting to eat the tortillas warm off the press, too.
Ingredients
- 2 cups of masa harina flour (you could also do an organic heirloom blue corn here!)
-
3 Tbsps of FOND’s Chili & Garlic Beef Tallow
- 1.5 cups of hot water
-
1 tsp of sea salt
Directions
Heat up your tallow and water separately.
- Add masa harina, melted tallow, and sea salt into a large mixing bowl. Gradually add in hot water while mixing the ingredients, until it forms a dough (with a texture like playdough). If the dough is too dry or crumbly, add in a bit more water. If it's too wet, add in a bit more masa harina flour.
- Heat up your griddle or skillet to medium high
- Separate the dough into little chunks the size of golf balls. Use a tortilla press lined with parchment paper to flatten the dough into tortillas. If you don't have a tortilla press, you can flatten the dough using a flat bottom pan.
- Add tortillas to hot griddle and cook on each side for 45-60 seconds (golden spots should be forming before flipping, and the tortilla will easily slide around)
- Once they're cooked, keep them warm in a cotton towel until you're ready to eat. Enjoy!
