Name: Tacos with Bacon-Fat Flour Tortillas
Yield: Makes 16
Ingredients: 8 ounces thin-cut smoked bacon, cut into ¼-inch pieces; 2 tablespoons plus ½ teaspoon vegetable oil; 1¼ cups whole milk, divided; 2 teaspoons baking powder; 1½ teaspoons kosher salt; 3 cups all-purpose flour, plus more for surface; 2 pounds hanger steak, center membrane removed; Kosher salt, freshly ground pepper; 2 tablespoons olive oil; 2 large onions, thinly sliced; 10 garlic cloves, thinly sliced; 4 serrano chiles or jalapeños, thinly sliced; 4 beefsteak or vine-ripe tomatoes, cut into ½-inch pieces; ½ cup chopped cilantro, plus leaves for serving; 4 ounces Monterey Jack, coarsely grated (about 1 cup); Lime wedges (for serving)

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Michael Graydon + Nikole Herriott

There’s no need to roll these superthin. In fact, a little heft keeps them moist. This recipe is from chefs Rene Ortiz and Laura Sawicki of Fresa's in Austin, TX.

Taco Norteños with Bacon-Fat Flour Tortillas

Recipe notes