Breakfast quesadillas with homemade flour tortillas

Press the bacon fat through a sieve to remove any bacon bits.

Mix the fat with the all-purpose and bread flour blend on low to medium speed until it becomes a moist sandy mixture (transcribed as 'for 45 minutes').

Drizzle in cold salted water until it comes together into a soft ball of dough, then keep mixing 4 to 5 minutes for elasticity.

Rest the dough about 30 minutes so the gluten relaxes and the tortillas do not curl back when rolled.

Pinch off pieces slightly smaller than a golf ball, dust with flour and roll paper thin; keep rolled tortillas between wax paper if making a lot.

Cook each tortilla on a cast iron pan or skillet over medium-high heat about 30 seconds per side, until it bubbles and chars a little at the edges.

Keep the cooked tortillas in a cloth-lined container with a lid so they do not dry out.

Cook the chorizo in a small saute pan over medium heat 7 to 10 minutes, until it starts to crisp.

In a small pot over medium heat, add the milk, crack in the eggs and whisk into fluffy scrambled eggs with a pinch of salt.

Slice serrano peppers and red onions; have shredded sharp cheddar ready.

Place a tortilla in a hot skillet; layer cheddar, scrambled eggs, chorizo, serrano, red onion, cilantro sprigs and more cheddar.

Cap with a second tortilla, cook about a minute to melt the cheese, flip, and cook until crispy outside and gooey inside.

Serve with salsa, guacamole or sour cream if wanted.