When I become I mother, I swear, I am going to be the best at sneaking vegetables into my kids food. I feel like I have mastered the art of “vegetable filler”. I will stick carrots and spinach in meatloaf or meatballs. I have even snuck (sneaked?) both into brownies before. Well, these tortillas are no different. Except that the spinach in these is very evident. But I feel like you could easily come up with a story about why these tortillas are green that doesn’t involve spinach. If Dr. Seuss can do it, so can I.
In truth, these tortillas are just as easy as normal tortillas. I just blended up the spinach with the water and oil, then added it to the flour mixture.
I was prepared to add more flour or water if necessary in case the spinach changed the consistency of the dough. Fortunately that was not the case. The dough should be slightly tacky. Since you will be rolling them out in flour (most likely), you don’t want them to be too dry or they will crack when you try to flatten them out.
And I like that you can see some pieces of spinach in the tortillas along with their vibrant green color. It really makes you feel like you being more healthy than you actually are.
This recipe makes 16 “taco” size tortillas (about 6″ diameter) or 10-12 larger tortillas (about 8″ diameter). I just flatten out the dough ball into a disk then cut into equal size wedges before forming them into smaller balls. It doesn’t have to be an exact science, but if you are worried about them being the same size, you could use a kitchen scale to make sure they are all about 1-1.5 oz.
We recently invested in a tortilla press, which I find to be somewhat helpful. But because I like my tortillas to be pretty thin, I end up rolling out the pressed tortillas anyways. Before I had the tortilla press, I would just flatten the ball with my hand, then roll them out until almost paper thin (1/16th to 1/8th inch).
I prefer cooking the tortillas on a cast iron skillet because the heat is disbursed pretty evenly. According to Alton Brown, the skillet should be about 400 degrees. You only need to cook them for about 25-30 seconds per side. Any longer, and they will dry out and become to rigid. So work quickly and keep the tortillas warm in a tortilla warmer or in the oven.
If you don’t need 16 tortillas, you can always halve the recipe. Or what I do, is make the whole recipe, roll out all 12-16 tortillas, then only cook what I need. Whatever I don’t use, I freeze, placing a piece of parchment paper between each uncooked tortilla. They will keep for a while in the freezer, but I would recommend using them within the month.
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