Friday, March 22, 2013

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.)


  1. Oh yum! I am going to have to try the spinach tortillas! I've put spinach in taco meat before, but not in tortillas.

    1. spinach goes good in everything! superfood! Thanks for your tips, Stephanie!

  2. mmmm, the spinach looks so yummy! We have the same "problem" with tortillas never reaching the freezer :-)