Beef Tallow Tortillas

Golden Age Fats

Category

Side/Bread

Nothing compares to the flavor of a warm, homemade tortilla, and the secret lies in the fat. These Beef Tallow Tortillas are built on a foundation of Golden Age Tallow, which provides a traditional, heritage-style richness and an incredibly tender crumb. Unlike store-bought versions made with inflammatory seed oils, these tallow tortillas are supple, easy to roll, and puff beautifully on a hot cast iron skillet. Whether you're serving them with tacos or enjoying them warm with a bit of honey, this beef tallow recipe is the gold standard for homemade flatbreads.

Beef Tallow Tortillas

Ingredients

  • 4 tbsp Golden Age Beef Tallow,, soft but not melted (split 3 tbsp for dough, 1 tbsp for skillet)

  • 1 ½ cups all-purpose flour (plus extra for dusting)

  • 1 tsp Kosher salt

  • 1 tsp baking powder

  • ½ cup to ¾ cup warm water (start with ½ cup, add 1 tbsp at a time as needed)

Directions

  1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add 3 tablespoons of soft beef tallow and the warm water.

  2. Mix with a fork until the dough begins to come together. If the dough feels too dry, add extra water 1 tablespoon at a time. Knead by hand for a few minutes until it forms a smooth, elastic ball.

  3. Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes. This allows the gluten to relax, making the tortillas easier to roll thin.

  4. Divide the dough into 8 equal portions. Roll each piece into a small ball, then use a rolling pin on a lightly floured surface to roll them out into thin, translucent circles.

  5. Heat a cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of beef tallow, using a brush or paper towel to coat the surface evenly.

  6. Once the skillet is hot, cook the tortillas one at a time for 30–60 seconds per side. Look for golden-brown spots and a light puffing of the dough. Serve immediately while warm and flexible.