Spinach Flour Tortillas

Homemade tortillas are so fluffy and the spinach makes a beautiful green color and it tastes wonderful. You can make regular tortillas without the spinach added.

To make sun-dried tomato tortillas, just re-hydrate 2 tomatoes in 2/3 cup hot water for 10 minutes and blend. Continue with recipe as follows.

Yield: 8 tortillas

Ingredients:

2 1/2 cups flour plus extra

2/3 cups water

1/2 cup fresh spinach

1 tsp. salt

2 tbsp. vegetable oil

Preparation:

In a blender combine the spinach and water and mix on high for 1-2 minutes.

In your mixer bowl combine the flour and salt. Slowly pour in the spinach water and mix on medium until dough starts to form into a ball and doesn’t stick to the sides of the bowl. If the dough is still sticky to the touch add in small amounts of flour and keep mixing 1-2 minutes.

Remove the dough and on a floured surface kneed by hand. Keep adding flour until the dough is no longer sticky. It should be soft and not stick to your hands.

Shape into a ball and with a knife or bench scraper divide the dough into eight pieces.

In a large non stick pan heat to medium.

Take one section of the dough and roll out onto a floured surface. If dough is still sticky just dust lightly with more flour and roll into a 6 to 8 inch circle using a rolling pin.

Gently take the rolled out dough and place in the pan. Let it heat 1-2 minutes on each side. Flip over once the edges start to dry and the dough puffs up a little.

You should get light brown spots and it will feel and look dry to the touch.

When one tortilla is done set aside on a plate to cool down. Next roll out another portion of the dough and repeat the process until all 8 tortillas are made.

When cool, keep in an airtight container in the fridge. These will last up to 1 week.

Homemade Corn Tortillas

After you make fresh tortillas at home you’ll never go back to store bought! They taste so fresh, the texture is so light and fluffy. At the moment I don’t own a tortilla press, so I had pretty good success using 2 gallon sized ziplock bags and using a rolling pin to roll the round shapes out.

Yield: 16 tortillas

Ingredients:

2 cups masa harina corn flour.

1 1/2 cups warm water.

1/2 tsp. salt (optional)

Preparation:

In a medium bowl mix the corn four and water together until a light dough forms. It should be soft and not stick to your hands.

NOTE:  Have a small bowl of flour on the side if your hands get too sticky when pressing out the tortillas so you can dry your hands and it will help the dough from tearing.

Roll the dough into 1 1/2 inch balls until all the dough is portioned out.

Take the ziplock bag and lay on your counter. Take one ball at a time and top it with the other ziplock bag. Lightly press the dough and then use a rolling pin to smooth it out.

In a small non-stick pan heat it up to medium.

Once the tortilla is shaped gently peel from the plastic bag and into the pan.

Heat for 1-2 minutes on each side. You will want to flip it when you start to see the edges drying up.

Then flip again and cook each side until you see little dark spots and set on a plate and repeat until all tortillas are cooked. Let cool completely and store in the fridge for up to a week.