Cassava Spinach Tortillas
These are really easy to make. You can roll them out between two pieces of parchment paper, or invest in a tortilla press. I'll put a link to mine at the bottom of the page. I find I use my tortilla press more than I anticipated, but then... I LOVE TACOS. These tortillas are stretchy and delicious, more like a flour tortilla than a corn tortilla in texture.
Equipment
- 1 tortilla press Or Rolling Pin
- 1 Griddle Or 2 Large Frying Pans
Ingredients
- 4 cups Fresh Spinach Prewashed and Dry
- 3 tbsp Water
- 1 cup Cassava Flour
- 2 tbsp Olive Oil
- 1 tbsp Water
- 1/3 tsp Salt
Instructions
- Place the dry spinach and 3 tbsp water in a glass bowl and microwave for 1 minute, stir and microwave for another 90 seconds. (The spinach must be dry or your dough will be too wet.)
- (If you prefer, you can wilt the spinach in a saucepan on medium heat for 4 minutes.)
- Combine the cassava flower, olive oil, water and salt.
- Put the spinach in a blender and blend for 3-4 seconds. It will make a paste.
- Mix all of the ingredients. The spinach will still be warm and the dough should be warm to the touch. It should not be sticky. If it is, it's too wet and you will need to add more flower.
- Open your tortilla press, place parchment on the bottom side and place a 1.5" ball of dough in the middle of the press, but slightly back toward the hinge.
- Place parchment on top of the ball and close the press and lever.
- The lever makes the pressure even, and you will have a nice round tortilla every time.
- Remove the top piece of parchment and use the bottom piece of parchment to transfer the tortilla into a large frying pan over medium-low heat. Lay the tortilla into the pan on the parchment then peel the parchment away. You do not need to oil the pan.
- Once you transfer the tortilla do not try to move it for 1-2 minutes. They're really fragile until they start to cook. You can put multiple tortillas in each pan, but don't let them touch.
- Cook the tortillas on each side for at least 4 minutes until golden brown. Serve right away or store in an airtight container or zip lock with sheets of parchment between the tortillas, or they will stick together.
