Duck Fat Tortillas Revisited

Duck Fat Tortillas w/ Skirt Steak

When I started this blog, the first video I made was for flour tortillas made with duck fat.

Well, like many first attempts, mine could've used some polishing.  For this reason, I've decided to do an update on my tortilla recipe.

I made an entirely new video that is much shorter and is completely devoid of background noise I somehow didn't seem to notice the first time.  The new video also has a little bit more info on how to get your desired tortilla dimensions.

Additionally, I converted the recipe to go by weight, so you can make a batch of any size without worrying.  While this isn't exactly a new recipe, I hope you still benefit from the revisiting of my most popular post.  The taste and texture of a homemade tortilla can't be beat!  Enjoy.

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Ingredients:

225 g AP flour by weight (8 oz/ ~1 3/4 C)
30 g duck fat (~1 oz/ ~2 T)
1 t kosher salt
1/4 t baking powder
113 g warm water (4 oz or 1/2 C)

8, 8 inch tortillas	Calories	Protein (g)	Carbs (g)	Fat (g)	Sodium (mg)	Sugar (g)
Total:	1,090	23	173	32	1,926	1
Per Serving:	136	3	22	4	241	0

1.  Combine flour with salt and baking powder.  Mix in duck fat by hand or with pastry blender.
2.  Pour water into bowl with flour and stir with fork to form shaggy dough.
3.  Once dough is shaggy, turn out onto a board and work into a solid mass.
4.  Knead for 2 to 3 minutes and then form into a ball.  Cover and let rest for 15-20 minutes.  20 is better.
5.  Cut into even sized balls.  4 pieces makes 4, 12" tortillas, 6 pieces makes 6, 9" tortillas, and 8 pieces makes 8, 7" tortillas.
6.  Roll dough out very thinly and cut to make a more attractive shape if desired.
7.  Cook on a very hot preheated pan for 25-30 second on the first side, 25-30 on the second side, and flip over once more to cook for 10-15 seconds before pulling off of the pan.  Keep them warm by storing in a towel. 

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