Spinach Tortillas

Pack the spinach into a microwave safe measuring cup or bowl and add a small amount of water (about 1 tablespoon). Cover and cook for 3 minutes on high, or until spinach is cooked. All microwaves are a bit different. It took 3 minutes in mine, but yours may be more or less than that. Allow spinach to cool slightly, then squeeze out the excess water and coarsely chop it.

Place the spinach, flours, baking powder, and salt in the bowl of a food processor and pulse until well combined and the spinach is finely chopped. Add the lard (or whichever substitute you’re using) and pulse until the mixture is crumbly. Then, while the food processor is running, slowly pour in the hot water until the dough forms a ball. If your dough still looks dry and isn’t forming a ball, add more hot water 1 tablespoon at a time until it comes together.

Remove the dough from the food processor and divide it into 8 equal pieces on a lightly floured counter top. Cover with a clean tea towel and allow dough to rest for 10-30 minutes.

Heat a large skillet over medium heat. Roll out one dough ball at a time on a floured counter top until it is very thin. If the dough is springing back and not holding its shape, let it rest for another 5 minutes and try again. It should roll out easily. Make sure to move it around and flip it over while you roll it out to prevent sticking.

Put a tortilla into the hot skillet. Cook it for 15-20 seconds per side, flipping it with a rubber spatula when bubbles form and are lightly browned. You may need to lower the heat if they’re cooking too quickly. Stack the tortillas on a plate after you cook them and cover with a damp tea towel.

Use immediately, or store them in an airtight plastic bag in the refrigerator once they cool. They can also be frozen. Heat briefly in the microwave before using to make them more pliable.

Note:
1. This recipe requires 1/2 cup of cooked, chopped spinach, which was 4 packed cups of fresh spinach for me.
2. You could also make these fully whole wheat, or fully all-purpose flour. I did 1/3 whole wheat for the ones in the pictures though.
3. Also, you can replace the lard with shortening, butter, or even coconut oil if you like. I change up which I use depending on my mood and what I have on hand. I think lard is the most traditional for tortillas, but I’ve used all of them and they all work well, so use whichever you prefer.

Adapted from Annie’s Eats.