Duck fat makes these thicker tortillas both flavorful and airy. At Mesa Provisions, they accompany the smoked half chicken and pinto beans, a beloved entrée that stays on the menu year-round. Steve Riley says you can make these tortillas as big or small as you like, and freeze any extras.
- 6½ tablespoons duck fat
- 6½ tablespoons vegetable oil
- 3⅓ cups whole milk, divided
- 9⅓ cups all-purpose flour, plus more for rolling
- 2⅛ tablespoons baking powder
- 1⅔ tablespoons salt
Makes 2 dozen or more, depending on size
- In a sauce pot, heat duck fat, oil, and 2 cups milk until just about to boil.
- Remove from heat and stir in 1⅓ cups chilled milk, set aside.
- In a mixing bowl, sift together dry ingredients.
- Slowly fold the warm liquid into the dry ingredients, until a shaggy dough forms.
- Pull together and knead for 3–5 minutes.
- Divide into even balls (about golf-ball size for tacos). Cover and let rest for 45 minutes.
- Roll out each ball with a lightly floured rolling pin.
- Cook on a hot comal or nonstick pan for about 1½ minutes each side, flipping once.
This recipe originally appeared in "Deeply Rooted" by Candolin Cook.