Thursday, May 9, 2013

Rustic Beer Tortillas

Homemade tortillas are better than any you can buy in the store.  These rustic beer tortillas made with an imperial pale ale and rendered bacon fat were really good. I'm no expert tortilla maker, not by any stretch of the imagination.  I call these tortillas rustic because they are not evenly flat and misshapen   However, that doesn't effect the remarkable flavor and texture.

I can only imagine what this recipe would be like in the hands of someone who hand makes tortillas on a regular basis.  They'd be amazing, I'm sure!

Also, make sure to use a good, flavorful beer.  The difference between Coors Light and Pyramid Outburst is like store bought vs. homemade.

Rustic Beer Tortillas 

2 1/2 Cups Flour
1 Tsp Salt
1/2 Cup Rendered And Cooled Bacon Fat (Or Lard)
3/4 Cup Warm Beer ( Plus 3 Additional Tbs)

In a large bowl, combine the flour and salt. 

Add the fat and rub it into the flour with your hands until it forms course crumbs and all the fat has been distributed. (I used my Kitchenaid with the mixing attachment)

Heat the beer until just warm to the touch. Slowly pour 3/4 of a cup into the flour mixture, mixing with a fork until all of the flour has been moistened.  Use a little more beer, a tablespoon at a time, as needed). (Again using the Kitchenaid with the mixing attachment)

Knead for about 3-5 minutes or until the dough becomes shiny and slightly stiff but not firm. Return to the bowl and cover with a towel, allow to rest for 30 minutes to an hour.

Pull off pieces of the dough just smaller than a golf ball. Roll into balls and place on a plate, continue for the remaining dough. Cover the plate with a towel and allow to rest for an additional 30 minutes.

Heat a griddle or cast iron skillet over medium high heat.

Using a rolling pin roll the tortillas out until they are thin enough to see through. A tortilla press  doesn't work well with flour tortillas. On a lightly floured surface, flatten a ball of dough with the rolling pin, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a very thin consistency.

Throw onto the griddle and allow to cook until lightly brown, about 1 minute per side. Don’t over cook or your tortillas will be crispy.  You don't need to add any oil to the pan as there is already enough fat in the dough.  

Note:  I save all bacon fat.  I usually freeze it for making soap once I have enough collected.  But I keep some in the fridge for cooking, too.

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