“I had chewed a big steak two hours before, swallowing the juice and
spitting out the meat, and I could smell animal blood in my sweat.”
-James Ellroy, The Black Dahlia
Ingredients
| Component | Home | Volume |
|---|---|---|
| All-Purpose Flour | 8.3 oz | 1 ⅛ cups |
| Warm Water | 5.6 oz | 1 ⅔ cup |
| Sea Salt | 0.2 oz | 1 t |
| Beef Tallow | 0.9 oz | 2 T |
North or South of the Border
- Combine beef tallow,Any good-quality animal fat will do salt, and flour. Counterintuitively, this is easiest to do by hand, even if you have a fancy-ass electric mixer.Or other electric mixer
- Add water, mix, and knead until smooth. Feel free to use your electric mixer, if you have one, for this step.
- Cover the kneaded dough and wait 30-60 minutes.
- Form into balls, each slightly larger than a golf ball. Cover and wait for 15-30 minutes.Optional, but improves flavor
- With a floured rolling pin on a floured surface, roll out each tortilla until very thin.
- Cook in a lightly-oiled skillet on medium heat for 30-60 seconds per side.
- This’ll make about eight tortillas.