I normally use shortening to make flour tortillas, but on the advice of several friends who know better, I recently purchased some real manteca expressly for torts. As I was putting the lard away, though, I realized that I had a quantity of bacon fat I had reserved, and that got me thinking: How would rendered bacon fat work to make flour tortillas? Would it impart too much of it's own flavor that would be a distraction from the tortilla itself? Anybody tried it?
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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