Looks terrific. What is your tortilla recipe?
Every time I make pork cracklings (out of meaty pork belly), I save the rendered fat. Whenever I need some animal fat - that's my go to lard source.
Here's my recipe, which yields between 4-5 12" tortillas, depending on desired thickness.
3 cups of good quality AP flour
4 generous TBSP of lard
1/2 cup of warm water (you may need up to 2 TBSP)
1 level teaspoon of non iodized salt (hey, it's what I use)
1. Drop the lard into the flour, and with a whisk incorporate the two ingredients until you get a fine, "pebbly" texture.
2. Mix the salt into the water, and once dissolved, pour into flour mixture.
3. Once a shaggy mass is achieved, fold dough onto itself a few times, for about a minute (grabbing a corner and folding it towards the middle). Do not overknead at this point.
4. Let tortilla dough rest for about 20-30 minutes.
5. Divide the dough, and shape each sectioned dough mass into a ball. Let rest another 10 minutes prior to opening.
6. With your fingers, pat out the doughball into a flattened circular disk, spreading out as evently as possible. Try to get it to 5¨across.
7. Now, with your rolling pin, spread it out to about 12¨.
8. Cook each tortilla on a med-hot cast iron skillet, approx 45 seconds on each side. The tortilla should bubble up after a few seconds.
9. Place the cooked tortillas on a plate, covering with a dish towel.
The trick is to knead the tortilla dough just enough
to ensure you'll have a soft tortilla, yet strong enough as not to present any structural integrity issues once filled. Overknead and you'll have a tough tortilla - not good.
Hope this helps!
Here's a pic of a breakfast burrito, made with a tortilla from the same batch: