Aside from my day job as a designer you’ll be able to find me in the kitchen. Trying new recipes from cookbooks, my favorite food bloggers, or experimenting with ingredients. So feel free to follow along as I learn cooking techniques and ingredient combinations!
Growing up on the border of Mexico there are an abundant versions of flour and corn tortillas. And I am all about flour tortillas! This recipe was a huge game changer because it is a healthier alternative and tastes amazing. The spinach jalapeño puree is the secret to this recipe. Try it out for yourself and you will see how great these tortillas are!
Servings : 5-7 Tortillas
1 cup of Whole wheat flour
1 Jalapeño [1/2 with seeds if you don't want it too spicy]
1/4 cup of Green Onion
4 cups of Spinach
2 Garlic Cloves
1 tsp of Cumin
Pinch of Salt
2 tbsp of Olive Oil
3 tsp of Water
In a saucepan, add the spinach and water, bring to a slight boil, & cover. Allow to wilt for 5 minutes and then place it in a blender. Add in chopped jalapeño, garlic cloves, green onions, & cumin. Blend until smooth.
Whisk together the flour & salt in a bowl. Add the spinach puree and olive oil into the bowl. Add 1 tbsp of water if the flour is too dry. Break the dough in half and make sure the inside is not sticky. If its too sticky add a tbsp of flour. Create a ball and chill in the fridge for 15 minutes.
Heat a nonstick skillet. Meanwhile its heating, create 5-7 equal sized balls. Add flour to the kitchen surface and roll the dough out.
Heat the tortilla for a minute each side or until nice brown spots develop.