Homemade Flour Tortillas + Crispy Taco Bowls

Instructions

1. Mix the tortilla dough

   In a bowl, combine flour, salt, and baking powder. Make a well in the center, add the water and melted tallow, and knead until the dough pulls away from the bowl and is no longer sticky.

2. Rest the dough

   Cover and rest about 20 minutes so the flour hydrates and the dough relaxes. Skip this and the tortillas fight you.

3. Divide and press

   Pinch into golf-ball-sized pieces (about 10). Press flat with a tortilla press, or roll with a rolling pin / heavy pan between two sheets of plastic until thin and round.

4. Cook the tortillas

   Hot dry skillet or comal. About 30–60 seconds on the first side until pale spots appear, then 15–30 seconds on the second. Stack in a towel so they stay soft.

5. Make the taco seasoning

   Mix the seasoning ingredients together — this batch (2 Tbsp) seasons 1 lb of beef with 1–2 Tbsp water or beer. Quadruple and store for later.

6. Make the guacamole

   Combine the avocados, tomatoes, jalapeño, garlic, cilantro, lime juice, salt, and pepper.

7. Build the taco bowls

   Preheat oven to 375°F. Spray both sides of a tortilla with cooking oil, drape it inside a ramekin, and set the ramekin on a baking sheet.

8. Bake

   Bake 15–20 minutes until golden brown and crispy. Salt lightly as soon as they come out of the oven.