Homemade Tortillas, Pt. 2

I'm afraid I spoke too soon on the idea of homemade tortillas.

When will I learn not to judge????

*public apology for thinking homemade tortillas indicated too much time on your hands*

Today I made these spinach tortillas for lunch, start to finish- probably 15 minutes. 

*melt in your mouth deeee-lish*


I started with Taste of Home's master recipe, but I have changed it since, so I am listing the ingredients below:

Homemade Tortillas Basic Recipe

2 cups flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons oil

Mix ingredients, knead a little, let rest, divide into 8 pieces, roll out into 8 or 9 inch circles. Place on hot electric skillet for about .  .  . oooh dear. . .  I didn't time it.  Just a little bit.  Like 45 seconds?  If your bubbles are turning brown, that's too long.  Flip.  30 - 45 more seconds  and you're done. 

I loooove Mission Tortillas and all the great flavors they have so I decided to attempt a spinach version today. 

I put the 3/4 cup water in the blender and threw in a huge handful of spinach.  When it was all vibrant green spinach water :)  I took it out and made sure it measured 3/4 c. liquid still and then proceeded with the rest of the recipe.

Eli ate his with cheddar cheese; the rest of us made tacos with beef, avacodoes, tomatoes, lettuce peppers & sour cream. 

Seriously good eating.

**Note that Stephanie pointed out:  tortillas can be stored in the freezer.  (Although ours aren't making it that far.)