Cinco de Mayo is less than a month away! If you haven't made your own tortillas, NOW is the time to make them!
If you have never made flour tortillas, start with my Homestyle Flour tortilla recipe. This recipe is so versatile; I have adapted it to make Wheat Tortillas, Savory Taco tortillas, Smokey Chipotle tortillas and even Chocolate tortillas. Yes, you heard right ~ Chocolate tortillas!
A student in one of my bread making classes asked me if I have ever made Spinach tortillas and no, I have not made them ... till now.
The recipe for spinach tortillas is different than my home style tortilla recipe; it has waaaaay less water and after making them, I understand why. Spinach has a lot of moisture in it and doesn't need all the extra water.
First, fresh spinach is finely chopped (use a food processor if you have one) and put into a skillet over med-low heat with 1 Tablespoon of water. It only takes about 5 minutes for the spinach to wilt and cook.
The spinach is added to a bowl that has flour, garlic powder, salt and oil. Knead or stir the flour for only three minutes. Form the dough into balls. Cover with plastic wrap to keep the dough from drying out.
Now, this is where this recipe is different from the other tortilla recipes I have made. This dough is very wet and tends to stick to the counter while rolling. You will have to dust your work surface lightly with some flour to roll it out.
Cook the tortillas in a non-stick skillet over medium heat, turning when you see bubbles begin to form on the surface.
Put the cooked tortillas in a tortilla keeper or in a clean kitchen towel. This keeps the tortillas warm and pliable, ready to eat!
Verdict? I'm not a spinach fan, so I had to rely on the comments from family ~ they loved the clean, fresh spinach taste and enjoyed them as sandwich wraps.
(4x6 recipe download) (full page printable recipe)