Flour Tortilla Early Access + Notes (Patreon)

Published:

2021-06-22 15:53:16

Imported:

2026-06

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The recipe says "a third of a cup of fat", but I like to use my 2tbsp scoop three times, bringing the fat up to 6tbsp. That's 2 teaspoons more fat, but I felt like "one third cup" is simpler to convey
The level of smoke is going to depend on how long the components are smoked. I like to do this stuff while a whole brisket is cooking, so it could be up to twelve hours. The smoke intensity will also be impacted by the wood choice. Fruit woods are delicate, whereas a mesquite smoke will punch you in the face.
I made so much dough for this video that there's been a huge lump of dough in my fridge all week. When someone came over to visit yesterday I was able to pinch off a few lumps, roll them out, and serve tacos in like 15 minutes. I don't think it's apparent enough how easy flour tortillas can be!

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