Spinach Flour Tortillas

Add the spinach and water to a blender, blend until smooth.

To a large mixing bowl add the flour, salt & lard.

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.

Form the dough into a big ball & cover with a damp paper towel to rest for 10-15 minutes.

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.

Working on a clean floured surface, roll out the dough balls into tortillas, try to get them as thinly as possible.

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.

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.

Lastly, always enjoy a tortilla fresh off the comal with melted butter.