Step 1

In a mixing bowl, add 1.5 teaspoons of salt to 3 cups of all-purpose flour and combine well.  Add 1/4 cup bacon fat to the flour and use your fingers to crumble the fat into the flour mixture.  Add 1 cup warm water and stir as much as you can with a spoon or spatula, then dump the mixture onto a flat surface and knead into a cohesive ball using your hands. Let the dough rest for 30-60 minutes.

Step 2

Tear the dough into golfball sized chunks, rolling between your hands to shape them into smooth balls.

Step 3

Use a rolling pin to roll the dough balls out to approximately 5-6 inches in diameter.  I usually roll them out super thin to the point of being transparent.

Step 4

Preheat a dry skillet or comal.  The preferred setting on my stove is halfway between medium and medium-high heat.  Add one of the rolled out tortillas and cook each side for 45-60 seconds or until light brown spots are forming.

Step 5

As one tortilla cooks, roll out the next to expedite the process.

Step 6

Serve immediately and store leftovers in the fridge.  Alternatively, you can only make as many as you need and store the remaining dough in the fridge where it will keep for a few days.