Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925864/76b14d37-e0fa-4694-a2b1-ed2a8d0279b5-2024-02-26T05:37:39.735Z.webp)
3 cup flour + more for rolling
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925864/460b7ba0-311c-4079-aad0-5ed45573a8fd-2024-02-26T05:37:40.423Z.webp)
1 cup spinach, packed
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925865/777a93fa-a5f6-46a2-a4cf-6c25f59f7bef-2024-02-26T05:37:41.062Z.webp)
2 cup hot water
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925866/2aad013b-f08b-486a-a4ee-d130b880a483-2024-02-26T05:37:41.882Z.webp)
1 tsp salt
¼ cup lard
Directions
Step 1
Add the spinach and water to a blender, blend until smooth.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925867/c80ca850-234c-4686-844e-28393b21c29e-2024-02-26T05:37:42.591Z.webp)
1 cup spinach, packed
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925867/6c841668-70e6-450a-92b2-b717a1b9e600-2024-02-26T05:37:43.350Z.webp)
2 cup hot water
Step 2
To a large mixing bowl add the flour, salt & lard.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925868/a22dae2b-e6cc-4e52-89d6-7eac6cc41656-2024-02-26T05:37:44.082Z.webp)
3 cup flour + more for rolling
¼ cup lard
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1708925869/48bd3d27-9d4c-4f8c-9ebd-f56913e9da9f-2024-02-26T05:37:44.742Z.webp)
1 tsp salt
Step 3
To start, add 1 cup of the spinach water, mixing by hand to bring it all together. If your dough is looking to dry, gradually add water a couple tablespoons at a time. Mix/knead the dough by hand until it is no longer sticking to you fingers, about 10-15 minutes. I used almost 1 1/2 cups of the spinach water.
Step 4
Form the dough into a big ball & cover with a damp paper towel to rest for 10-15 minutes.
Step 5
Separate the dough into small balls, the size all depends on how big/small you want your tortillas. For bigger burrito sized tortillas, go with about 2-3 tablespoons per dough ball. For smaller taco sized tortillas, go with just about a tablespoon size dough ball. Once all the dough balls are measured out, cover again with a damp paper towel to rest for another 10-15 minutes.
Step 6
Working on a clean floured surface, roll out the dough balls into tortillas, try to get them as thinly as possible.
Step 7
Cooking to tortillas, get your comal to a medium high-ish heat. We are not fully cooking the tortillas, just pre-cooking for about 30-45 seconds per side. To fully cook them, once they start puffing up, cook them for another 15-30 seconds.
Step 8
Once all your tortillas are pre-cooked, let them fully cool before storing in the fridge. These measurements make about 12-15 burrito sized tortillas or about 24-30 smaller taco sized tortillas. They should keep in the fridge for 7-10 days.
Step 9
Lastly, always enjoy a tortilla fresh off the comal with melted butter.
Step 10
Enjoy 😋