Black's Barbecue Brisket Fat Breakfast Tortillas
Ingredients
- 2¾ cups all-purpose flour
- 1½ tsp salt
- 6 Tbsp smoked and rendered brisket fat, chilled
- ¾ cup water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the chilled, smoked, rendered brisket fat (or your chosen cooking fat) to the dry ingredients. Use a fork or pastry cutter to cut the fat into the flour until it resembles coarse crumbs.
- Gradually add the water to the mixture while stirring with a fork or a wooden spoon. Continue to mix until a dough forms. If needed, you can add a bit more water but do so sparingly.
- Turn the dough out onto a clean, floured surface and knead it for about 2-3 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Divide the dough into 8 equal portions and shape each portion into a small ball.
- Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for about 15 minutes. This rest allows the dough to relax and makes it easier to roll out.
- After resting, roll out each dough ball one at a time into a thin, round tortilla, about 8-10 inches in diameter. You can use a rolling pin for this.
- Heat a dry skillet or griddle over medium-high heat. When it's hot, place one of the tortillas in the skillet and cook for about 1-2 minutes on each side or until it puffs up slightly and has golden brown spots.
- Transfer the cooked tortilla to a clean kitchen towel and cover it to keep it warm. Repeat the process with the remaining dough balls.
- Add scrambled eggs, bacon, sausage, chorizo, salsa, or any breakfast item that fits!
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