The weekend is coming, how about preparing these flour spinach tortillas recipe? A recipe with which you can prepare all kinds of tacos, burritos, fajitas or quesadillas in a much healthier way! Surprise everyone with this super colorful new version!
From Mexican origin, flour tortillas are usually consumed with different types of fillings, resulting in a delicious and super tempting meal! Although they can already be found in their different versions in supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk about the recipe:
These flour and spinach tortillas are simple to make, they do not require great experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other flour tortilla recipes, these in particular require an extra step prior to making them.
About the ingredients:
To make these flour and spinach tortillas I used 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that in this version, it takes pureed spinach for its preparation. So, the proportions vary because it is a dough with vegetables that provide moisture. So the amounts of the ingredients are adjusted and modified accordingly.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which consists of preparing the spinach puree that you can make with raw or cooked spinach. Also, you can make the recipe with chard, but as a preference, I choose spinach because it has more leaves and fewer stems.
However, if you have a powerful blender, you can skip this step by blending directly after washing them well. The machine, being so thick due to its fibers, may have a hard time working. Therefore, to help this process and make the machine work better, a little bit of water is added. This way you will obtain a smooth and homogeneous puree.
About the tortilla dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so the dough is easy to stretch and then, when it is cooked, it maintains that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
For the dough to become flexible it is necessary for gluten to develop and this is achieved by kneading. Kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary for the dough to relax.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then, after the break, we proceed to stretch each dough bun in a circular shape and as thin as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, the tortillas can be prepared in a personalized way, made to the size in fusion of their purpose. So depending on the dough weight, its final size will vary. To make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About the cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. They are not cooked for a long time. Thus, consequently, they are not hard or brittle. In such a way that malleable tortillas are obtained, they can be folded and do not break.
Finally, the flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of flour and spinach tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 15 buns of 40 grams / 0.088 pound each. Which were stretched to 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
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- Flour 0000 - All Purpose Flour 350 g / 12.34 oz / 3 cups
- Baking powder 12 g / 0.42 oz / 1 tbsp
- Spinach puree 200 g / 7.05 oz
- Sunflower oil 30 ml / 2 tbsp
- Water 50 ml / ¼ cup / 3 ¼ tbsp
- Salt 5 g / 0.17 oz / 1 tsp
- In a bowl mix the dry ingredients, flour, salt and baking powder.
- Add the pumpkin puree and sunflower oil. Mix.
- Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each of them (15 buns of 40 g / 0.088 pound for 15 cm / 5.90 in final tacos approx.). Cover with plastic kitchen wrap. Let it rest for 30 minutes in the refrigerator.
- With a rolling pin, stretch each dough bun in a circular shape and as thinly as possible. Sprinkle with whole wheat flour if necessary.
- Cook in a pan at maximum temperature without oil or butter. When you see the bubbles (see photo) turn and cook on the other side for a few more seconds.
- Stack flour tortillas to retain their moisture. Store in an appropriate food bag.
- Add the water little by little (it is not known how much water the spinach provides).
- It can be use raw or cooked spinach.
- You should get a dough that is not dry or sticky to avoid excess flour when stretching.
- To make it easier to stretch the tortillas, the dough is left to rest, otherwise it is made difficult by its retraction.
- The dough buns are covered with plastic bag or kitchen film so do not dry and break when stretching.
- The dough can be prepared the day before. It is saved in the refrigerator, before using it is allowed to temper. In this way, it is not broken or bankrupt when stretching.
- If there are excess flour, after cooking, it does not disappear, it is displayed on the tortilla.
- One way to solve these excess flour is to stretch the dough, then place it between plastic kitchen dividers for a few minutes. This will make the dough absorb that excess flour.
- To speed up the times, given its short cooking time, roll out the dough buns mostly, then cook. Use food dividers so the dough does not dry out.
- Flour tortillas are cooked over high heat.
- They are kept hot in a food-safe bag.
- Consume preferably before 3 days.
- Can be frozen (3 months).