Those hard-core fans of corn tortillas can be ruthless. They aren’t wrong, of course—handmade ones are a thing of beauty, especially when they're filled with juicy carnitas or pineapple-topped al pastor. But when it comes to chorizo-and-egg breakfast tacos, or maybe some steak fajitas blistered on a griddle, flour tortillas are the clear summer move.
At Fresa’s, in Austin, Texas, Rene Ortiz and Laura Sawicki are adding bacon fat to their tortillas to create soft, slightly thicker versions of the flour tortilla you've grown accustomed to. Don’t toss that liquid gold after making breakfast. That bacon has left a flavor bomb for our future tortillas. That rendered fat lends extra-flaky texture to these homemade tortillas, but you can also use it to braise greens or brush atop roast chicken.
Once the crispy pork has been devoured at breakfast, take some time on a weekend afternoon to roll your own batch of these tortillas for some taco, fajita, or even quesadilla construction. You could also double the recipe, invite a bunch of friends over, and turn it into a whole big thing. Make sure to keep them fresh under a moist kitchen towel, before you then fill them with fried fish for tacos. Once your guests take a bite, it won’t take long to convert corn believers to the flaky, bacon-y side of life.