Spinach Tortillas
Spinach Tortillas
Ingredients:
4 cups fresh baby spinach, or 1 cup frozen spinach thawed and water removed
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
6 tablespoons cold butter, shortening, or margarine cut into small cubes
2/3 cup milk or water
Directions:
Thoroughly wash and dry the spinach. In a large skillet over medium-low heat wilt spinach. Transfer to a food processor and pulse until finely chopped. Alternatively, you can chop the wilted spinach very finely by hand. Set aside.
In a large bowl whisk together the flour, baking powder, and salt. With the help of a fork, pastry blender, or your hands, cut the butter into the flour mixture until it resembles a coarse meal with pea-sized chunks. Mix in the spinach.
Heat milk in a small sauté pan over low heat until just simmering. Slowly add the hot milk to the flour mixture a little at the time until the dough holds together. If the mixture appears dry and is not coming together into a dough add more milk one tablespoon at a time.
Turn dough onto a work surface and knead for 4 minutes until it is smooth. Divide the dough into 10 balls and cover with a damp kitchen towel or paper towel to prevent drying out. Rest for 30-45 minutes.
Heat a large cast iron pan over medium heat. To form tortillas use a rolling pin to roll the tortillas on a lightly floured surface. Start by rolling from the center of the dough outward, turning 45 degrees or a quarter turn after each roll. Continue rolling dough until it becomes almost thin enough to see through. Add as little excess flour as possible to prevent the tortillas from drying out. Alternatively, a tortilla press may be used.
Pace the tortilla in your preheated pan. Cook on the first side for 90 seconds or until browning begins to form. Flip and cook for another 60 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.
Serves 10.
Notes:
Shortening or margarine may be substituted for the butter.
Frozen spinach may be used in place of fresh spinach. Thaw spinach and squeeze out as much excess water as possible. Pat dry with paper towels. Measure out a scant 1 cup and puree in a food processor or finely chop.
If milk is unavailable, replace with boiling water. The result may be slightly tougher and lack some flavor due to a loss of fat.
