Pork Tallow Tortillas

Pork tallow tortillas by BSM Education Co-Director Nadia Rodriguez. These melt in your mouth authentic flour tortillas are made with our all organic Sonora 00 and Premium All-Purpose flours. 

Download a printable version of the recipe here.

Pork Tallow Flour Tortillas

Yield: 21 tortillas; 50g each 

Ingredients:

300g BSM Sonora 00 flour

300g BSM Premium All-Purpose flour

350g warm water

10g kosher salt

113g pork tallow or choice of butter for vegetarian

(use 10g less of water if using butter)

Directions:

1. Melt fat in warm water. Combine wet ingredients into dry in a large bowl and

mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.

2. After the initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture.

3. Cover one more time and let rest for at least 30 minutes before scaling into 50g portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.

4. Round out the dough portions and allow to bench rest for 15 minutes covered. Use this downtime to preheat a dry cast iron skillet or plancha over medium heat. Surface temperature should read about 350 - 400 degrees F.

5. Using a rolling pin and well-floured surface, roll out the dough balls to your preferred thickness, but thinner is often preferred, about 1⁄8” thick or less.

6. Dust off any excess flour from the tortilla using a pastry brush and immediately cook on a hot, dry cast-iron skillet or plancha.

7. These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side or until done. Enjoy!

**For any tortillas you do not want to eat immediately, wrap the dough very tightly and it will keep in the refrigerator for up to 4 days. When you are ready to cook the tortillas, take the dough out of the fridge ahead of time and allow it to come back to room temp.**

© Barton Springs Mill Education Center Nadia Rodriguez 2024