For the bacon fat, you can either fry up some bacon or if you keep bacon fat in the fridge, use that when it is softened up.
Add to a small sauce pan, the oil, 3/4 cup of milk, and the bacon fat, heat on medium low to just bring the mixture to a simmer, do not let it boil. Once at a simmer, remove from heat.
In a mixing bowl, add the flour, salt, and baking powder and whisk together. Make a well in the center and pour in the heated milk mixture and the remaining 1/2 cup of milk, and using your hands, mix until a rough dough forms.
Lightly flour your work surface and turn out dough onto that. Knead dough for about 4 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest on the counter for 1 hour.
When 1 hour has passed, unwrap the dough and cut into 16 even pieces and form each into a ball about 1 1/2 inches diameter. Cover with a kitchen towel.
Take one ball and on your floured work surface, roll it out to a 6 inch round. Place that under the towel and repeat the steps for the remaining balls.
Once all the tortillas are rolled out, heat a cast iron pan on medium low to medium heat, add a tortilla and cook for about 2 minutes, you want some brown spots to form on the bottom and air bubbles form on the surface, poke the large bubbles with a fork. Flip and cook another 1 to 2 minutes. Remove and stack under the towel, repeat for remaining tortillas.
Fill with your favorite taco fillings and enjoy.
Provided courtesy of good friend, Stephen Connell.