I can’t believe I’ve never posted a tortilla recipe – can I even claim to be a true New Mexico girl? Time to remedy this – thank you, Toren.

Bacon Fat Corn Tortilla

2-3 c masa marinade

2-3 T bacon fat

1/2-1 tsp salt

1-1 1/2 c hot water

Combine all ingredients in a large bowl, starting with only a cup of water. Mixing with your hand, only add enough water to creat a sticky dough. Cover and rest for 5- 30 minutes.

Pull off a piece of dough between walnut and golf-ball size; roll in your palms to create a nice round ball; set aside, cover and continue until all dough is used.

Get a gallon-sized ziplock, carefully cut at each seam. Open bag; drizzle a drop of olive oil onto one side, place a ball of dough onto oiled side; cover with the other side of the ziplock. Heat skillet or flat griddle over medium heat.With a Dutch oven or other large flat dish, carefully press down evenly  to create a 5-7 inch tortilla. Gently peel the tortilla off the ziplock, transfer to hand, place on hot griddle for 1 – 1 1/2 minutes, flip and cook for 45-60 seconds. Remove from griddle and place in a lint-free tea towel (or tortilla warmer).

Optional: if you have a tortilla press, it definitely makes life easier.  Be mindful of how much pressure you put on the lever, as you dont want to smush the dough…

Eat these warm with your favorite chile, make tacos, or try my green chile stew…mmm. 😉