It’s funny how trends often set hold on our lives, especially on how we consume food. Now I’m not claiming to be cool or anything, but even I end up trend-following sometimes. One of the latest in the culinary realm has been the desire to avoid harmful seed oils (they're pretty bad 🚮) where possible and to replace store-bought basics with healthier homemade versions. This specific topic has been making the rounds in our health-conscious family and sparked lively discussions, particularly with my older brother. 🤣 👽🔨
Some background might frame a helpful context. He is a devout intermittent faster and has a rotation of a few different meals he enjoys as his bulk meal of the day; it’s usually some kind of nut butter/coconut oil fat bomb sandwich or meat-laden quesadilla. So sadly store-bought sliced sandwich breads and tortillas had to be cut out. As his birthday was coming up, I decided to bake up a batch of both for him to have suitable options for his dietary choices. It was definitely an appreciated surprise. 🫶
These flour tortillas are super easy and quick to make a whole batch worthy of your favorite Mexican dishes. Feel free to use any pure fat like butter 🧈 (easy & tasty), lard (traditional), tallow (fancy 🧐), bacon grease (rich 🤑). Pure butter is simply delicious and very accessible, so that’s the route we take here. Simply mix up the dough in a bowl, portion into balls, roll out, and cook in a dry skillet. They turn out soft, tasty, and perfect for making quesadillas, burritos 🌯, tacos 🌮, etc. You’ll find yourself snacking on a few while they’re warm and fresh out of the skillet–a very worthy pay-off for your efforts. They also keep well refrigerated in a ziploc bag for a few days and up to a week in the freezer. They’re so quick to make, you can easily make a batch every week to have on hand for easy meals. Featured here are quesadillas using beautifully crisped up homemade tortillas filled with family-favorite Korean Chuck Roast.
