Green Tortillas

🛒 Ingredients

• Masa Harina (Corn Flour for Tortillas) 90 g · 320 kcal
• Fresh Spinach 50 g · 10 kcal
• Water 100 g · 0 kcal
• Vegetable oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Wash the spinach thoroughly, then blanch it in boiling water for 30 seconds; immediately transfer to an ice bath to stop cooking and preserve the color.
2. Drain the blanched spinach very well, squeezing out excess water. Blend it with a small amount of water until a smooth, vibrant green paste is formed.
3. In a large bowl, combine the masa harina, the spinach paste, vegetable oil, and salt (not an ingredient for calculation but for flavor). Gradually add warm water, if needed, mixing until a soft, pliable dough forms. Knead for 2-3 minutes.
4. Divide the dough into equal small balls, about 30g each. Place one ball between two pieces of plastic wrap or parchment paper and press with a tortilla press or a flat-bottomed pan to form thin, round tortillas.
5. Heat a comal (or a cast-iron skillet) over medium-high heat. Cook each tortilla for about 1 minute on the first side, then flip and cook for 1-2 minutes on the second side until it puffs up slightly and has light brown spots.
6. Transfer cooked tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and soft until serving.