For years…up until several months ago, I have been making bacon in the micowave between sheets of paper towell. But after my dive into the benefits of fresh lard and then an accidental finding of a recipe for “bacon fat tortillas”…

Bacon is now fried in a cast iron skillet and the rendered fat, aka bacon grease is saved!

The entire tortilla recipe has evolved as well. Although Tortillas v1.0 were very good, there was a bit of an odd taste and they were a little puffier/heavier than I wanted.

The new recipe – which I make into 6-8 tortillas: (NO baking powder!!)

160 grams all purpose flour (Wheat Montana White) approx 1 cups
50 grams white whole wheat flour (King Arthur White whole wheat) approx 1/2 cup
3 T bacon fat, fresh lard or other fat…canola oil for example
1/2 (scant) tsp sea salt
1/2 cup very hot water

Mix all, knead lightly. Let rest for 20 minutes. Divide into 6 or 8 balls. Flatten and cook in dry cast iron comal or skillet.

The other improvement is the find of a pastry cloth and rolling pin cover…JUST like my Mama has! She has had her cloth and cover for probably 50 years – I never knew anything else to make pie crusts on. But I could never find one until several weeks ago…on Amazon. Mahhvelous!!!

Beautiful, light and pliable tortillas.

Meanwhile, my faithful companions lent their moral support…

…from the comfort of their beds.