Local Grass Fed Beef Tallow, locally grown pepper blend, 505 Hatch Green Chiles, hickory smoke, and a touch of butter. You in?

Beef Tallow makes the tortillas a little more tender than the pork lard tortillas, with a soft, buttery palate. If you’ve never tried it, we should change that!

I am shooting for a solid medium on the heat scale. Nothing too crazy.

(Flour, water, beef tallow, butter, salt, peppers, liquid smoke)

Very not vegan.