Saturday, June 20, 2009

Spinach Tortillas

These are fun to make (and eat!) They can be used for dipping in salsa or guacamole, or making enchiladas, wraps or quesadillas.

To shape them you can either roll them with a rolling pin or use a tortilla press (I use an Indian Chapati maker *, similar to a tortilla press). For easy removal from the press I place the dough ball between 2 sheets of sturdy plastic food freezer bag ~ (I take one bag and split it open on 3 sides, like a book.)

* Click HERE to see the Chapati maker.

Spinach Tortillas

16 tortillas (I usually halve this recipe)

3/4 cup hot tap water

1/2 10-ounce package no-salt-added froxed spinach, thawed, drained and squeezed

1 cup all-purpose flour (I use whole wheat)

1 cup masa harina (find it along with other flours in the market)

1 tablespoon olive or canola oil

1/4 teaspoon salt (I omit)

Flour for shaping the tortillas (and for flouring the board if you are rolling out with a rolling pin)

In a food processor or blender, puree water and spinach, add remaining ingredients and pulse until a ball forms (add a little more flour if mixture is to wet.) With floured hands form dough into a ball, either leave in processor bowl with lid on, or wrap in plastic. Allow dough to rest for 15 minutes.

With your floured hands on a lightly floured surface roll into a rope shape about 16 inches long. Cut cross-wise into 16 one-inch pieces. With your hands roll each into a ball. Roll each cylinder into a ball.

Preheat a non-stick pan or griddle (or seasoned cast iron pan or griddle) over medium heat.

With a rolling pin on a lightly floured surface, roll each ball into a 6-inch thin round pancake (as close to round as you can make it, it doesn't really matter.) OR, place dough ball between the plastic film as described above, and press in the tortilla press. Remove from plastic carefully to avoid ripping; peeling the plastic from the raw tortilla.

Cook on the griddle or pan for 1 to 2 minutes. Turn tortilla over, pressing down about 10 seconds with a flat spatula, cook for 1 to 2 minutes. As they are done remove tortillas to a plate or cooling rack.

Store in an airtight plastic bag in the refrigerator for up to 5 days or in the freezer for up to 4 months.

To reheat, wrap tortillas in Aluminum foir and heat in a 350* (F) oven for 5 minutes or until heated through. Or put tortillas on a microwave-safe plate, cover loosely with plastic or damp paper towel and microwave for 30 seconds to 1 minute, until heated through.

Yumm! Homemade tortillas!

(Recipe adapted from "The New American Heart Association Cookbook")

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