If making 6-inch tortillas, preheat a medium-sized skillet over medium-high heat. For 7- to 8-inch tortillas, preheat a waffle cone iron.

In a medium-sized bowl, combine the pork panko, whisked eggs, and melted butter. Mix thoroughly with a fork until a moderately thick batter forms. For larger tortillas, skip ahead to Step 6.

To make smaller tortillas, grease the burger smasher with tallow, then grease the hot skillet with tallow. Place a little less than ¼ cup of batter in the center of the pan.

Press down on the batter with the burger smasher, creating a thin, 6-inch circle. Hold the smasher in place for 1 to 2 minutes before flipping the tortilla. Cook the other side for another minute, or until golden brown.

Repeat with the remaining batter, re-greasing the pan and burger smasher as needed, until you have 8 tortillas.

For larger tortillas, place ¼ cup of batter onto the waffle cone iron. Press the lid down to spread the batter evenly, creating a tortilla about 7 to 8 inches in diameter. Cook for about 2 minutes, or until golden brown. Repeat with the remaining batter.

Serve warm or at room temperature. For meal prep, refrigerate leftover tortillas and allow them to come to room temperature before eating, or reheat briefly in the microwave.