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Beer Tortillas

 

Tortillas are one of those glorious foods that I have found myself continuing to make from scratch. It wasn’t an epiphany that wakened me from my supermarket tortilla grabbing slumber, it was a gradual process. Tortillas are easy, and you probably have all of the ingredients in your kitchen already. And the end product will finally convince you that you no longer need that plastic bag full or pre-made taco vessels.

So why the beer? Beer is a leavening agent, mild in a way that is the perfect strength to lightly leaven a tortilla. And a beer with bread, wheat of notes of crackers will add a fuller flavor then the typical baking powder that is called for in most homemade tortilla recipes.

You only need a few ingredients to make these, so you need to choose carefully. Most people use lard, and this tends to give the best results. After I cook bacon (a weekly occurrence) I pour the rendered fat into an air tight container and store it in the fridge. Once it cools and solidifies, I use this to make tortillas with. If you are vegetarian or vegan, vegetable shorting makes a great stand in.

The beer you choose needs to be carefully considers as well. Because it has a slight cracker like taste, I use Hair Of The Dog’s Ruth. Choose a beer that has notes of yeast, bread or crackers. A wheat beer would also work well.

Beer Tortillas

Yield: 6 to 8 tortillas

Ingredients

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1/2 cup fat (lard, vegetable shortening, rendered and cooled bacon fat)
  • 3/4 cup warm beer ( Plus 3 additional tbs)

Instructions

  1. In a large bowl, combine the flour and salt. Add the fat and rub it into the flour with your hands until it forms course crumbs and all the fat has been distributed.
  2. Addr 3/4 of a cup warm beer into the flour mixture, mixing with a fork until all of the flour has been moistened (adding the additional 3 tbs if needed). Knead for about 3-5 minutes or until the dough becomes shiny and slightly stiff but not firm.
  3. Pull off pieces of the dough just smaller than a golf ball. Roll into balls and place on a plate, continue for the remaining dough. Cover the plate with a towel and allow to rest for about 30 minutes.
  4. Heat a griddle or cast iron skillet over medium high heat.
  5. Roll the tortillas out until they are thin enough to see through. On a lightly floured surface, flatten a ball of dough with the rolling pin, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a very thin consistency. Alternately, you can use a tortilla press.
  6. Throw onto the griddle and allow to cook until lightly brown, about 1 minute per side. Don't over cook or your tortillas will be crispy.
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Make a batch of Chipotle Stout Braised Beef and make Tacos.

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Comments


brandi / branappetit June 21, 2012 um 8:09 pm

love these! i just started making my own tortillas earlier this year and am addicted. but i haven’t tried adding beer – yet.

Reply

Oh My Veggies (@ohmyveggies) June 21, 2012 um 11:22 pm

I am most definitely making these. I’m gonna have to buy some vegetable shortening, but it will be worth it. I love flour tortillas, but the ones you buy at the store are awful!

Reply

Savory Simple June 22, 2012 um 12:06 pm

I have always wanted to try making homemade tortillas. I think this is the recipe for me!

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Gerry @ Foodness Gracious June 22, 2012 um 6:04 am

Great recipe and super easy! I also love the tip about keeping the bacon fat 🙂

Reply

Anna @ Crunchy Creamy Sweet June 22, 2012 um 5:55 pm

Absolutely brilliant! My Hubs will flip over these 🙂 Thank you!

Reply

Riley June 22, 2012 um 6:26 pm

Homemade tortillas are sooo good! Great recipe.

Reply

hairbowsandbutter June 26, 2012 um 8:55 pm

Wow those look so amazing! I must try these, however I’m not a fan of lard/shortening, could butter work?

Reply

The Beeroness June 26, 2012 um 9:01 pm

Yes. Pretty much any fat will work, but the ratio of fat to flour might be a bit different. I’ve also heard of people using oil or margarine.

Reply

Amber the Baker August 17, 2012 um 7:25 am

I just found your blog and am in love! I have made homemade tortillas for St. Patrick’s day and just loved them and now I must adapt my recipe to add beer because I think that it is a fantastic idea!

Reply

Rebecca September 20, 2014 um 1:10 am

I’m addicted to Tortillas, sooo good!

Great recipe.

Reply

Jason August 22, 2012 um 9:27 am

Have you ever tried using duck fat? We are thinking of making duck confit tacos at work and were wondering if duck fat would work in the tortillas?

Reply

Jackie August 22, 2012 um 12:00 pm

I haven’t tried it for tortillas, but I think it would work great. It’s much less viscous at room temperature than butter or bacon fat, so you would probably need to adjust the fat & water ratios, but I think it would be a great option.

Reply

Wendy January 2, 2014 um 5:23 pm

I love this idea. I’m not a beer drinker, but I do use it in recipes. I understand your recommendation of beer type, but since I’d only be buying a single can of beer, would any basic (not dark ale) work halfway decently?

Reply

Jackie January 2, 2014 um 5:32 pm

Yes. A pale ale or pale lager of any kind should work fine.

Reply

Anagha Bharadwaj January 28, 2015 um 1:10 am

Would it be possible to use coconut oil, since it’s also solid at room temperature?

Reply

Jackie January 28, 2015 um 7:51 am

I think so! I’d give it a try, but I’ve never done it.

Reply

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