This is just a twist on the flour tortillas I made before. I would have used 1 cup of lard and ¼ cup of butter had I had lard on hand, however I worked with what was in my kitchen. If you do have lard on hand, you probably don’t need the extra ½ cup of flour I’ve added.

Time: Depends how many you make at a time, but at least 3 hours

Servings: 32


5 ½ cups flour5 teaspoons baking powder2 teaspoons sea salt1 cup butter¼ cup cooled bacon drippings2 cups hot water


1) Combine flour, baking powder, and salt in a mixer. Use the whisk to cut in the shortening and butter until crumbly.

2) Change out to the dough hook and slowly pour in the hot water. Combine and knead for about a minute until a cohesive ball.

3) Cover and let rest for an hour.

4) Cut into about 32 ping pong ball sized pieces. Cover and let rest for another hour.

5) Heat a griddle or a couple skillets over medium to medium high. Roll out each piece (keeping the rest covered) on a clean dry surface until very thin.

6) Cook each at about 45 minutes per side (you want it to puff up a bit and get a little toasty in spots). Stack and keep warm until ready to serve.

Enjoy in tacos or heat longer and cut into pieces to make the most amazing tortilla chips!