Nothing beats the flavor and texture of fresh corn tortillas. Adding spinach to the mix lends a vibrant green color to their floral, earthy essence.
Ingredients
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2 cup Spinach
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1 cup Water
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1 tsp Salt
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2 cup Corn Flour, Masa
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1 tsp Baking Powder
Directions
- Add spinach and water to the Single-Serve Cup. Twist on the blade and blend until completely mixed. Set aside.
- Set up the Food Processor Work Bowl and attach the Dough Blade. Add Maseca, salt, and baking powder and pulse 3-5 times to mix dry ingredients.
- Select the DOUGH program and slowly pour in the blended spinach and water mixture through the Feed Chute until it mixes with the dry ingredients to form a soft, doughy consistency.
- Prepare a tortilla press by lining the top and bottom with plastic wrap or wax paper. Heat a skillet over high heat.
- Roll the dough into 16 balls. One at a time, place each ball in between the paper/ plastic-lined plates of the press, then press down to create a tortilla that’s about 3mm thick. If you don’t have a tortilla press, you can flip over a baking sheet and use a heavy skillet to press the dough flat on top of the baking sheet. You will still need to use wax paper or plastic wrap to prevent sticking.
- Gently transfer the flat tortilla dough to a hot skillet. Cook for 30 seconds on the bottom, then flip and cook for an additional 45 seconds to 1 minute on the other side. The tortillas will puff up while cooking.