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.)