Tortillas-Corn-Whole-Wheat-Spinach Recipes

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Do you love homemade tortillas as much as I do? I have made tortillas for years for my family. I taught a class at The Kitchen Corner right here in St. George, Utah, how to make whole wheat flour tortillas. Mack, my friend who works there asked me if I knew how to make spinach tortillas. I said I will know how to make them by this Saturday when I teach the class. LOL! All you do is add spinach to my recipe. Easy, peasy.

One thing about making tortillas, you can make them fairly quickly and they taste so much better than the processed ones at the stores.

Whole Wheat Tortillas:

I mixed up the recipe ahead of time by hand with a spoon  (no mixer needed) and rolled the dough into balls and covered with plastic wrap.

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This recipe makes between 18-24 tortillas (depending on the ball size). You flatten the balls in your hands and place them on the griddle or fry pan. They look like a chubby pancake. The next step is to turn the tortillas and “pump” the handle. This is how you make them nice and flat. Do not push down hard on the handle or the edges of the tortillas will “explode”. You gently turn the tortilla and push the handle down until they are cooked the way you want them. I like mine golden brown.

I am using a CucinaPro 1443 Flatbread and Tortilla Maker in this picture. You can also just roll them out with a rolling pin and use a frying pan or griddle.  I love the tortilla maker though, because it’s fast and makes a perfect circle, and can also make a lot of other fun breads!

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How To Make 100% Whole Wheat Tortillas

Ingredients:

6 cups freshly ground whole wheat ( I use HARD white wheat)
2 Tsp. sugar
2 Tsp. salt
1 Tsp. baking powder
Mix all together and then slowly add 2 cups warm water and 2/3 cup olive oil
Instructions

Place all the ingredients into a medium size bowl and blend together. Begin kneading for about 5-6 minutes. Immediately form into balls. Cover with greased plastic wrap. Let dough rest 30 minutes. This recipe makes between 18-24 tortillas (depending on the ball size). You can roll them out by hand or use a tortilla press. Cook the tortillas on both sides until cooked as desired on a hot griddle or a tortilla cooker.

Corn Tortillas:

Have you ever wondered how some restaurants make those amazing handmade corn tortillas? Well, I know how to make them now and I am sharing my friend’s recipe. I know I have talked a lot about Melissa Richardson co-author of “The Art of Baking with Natural Yeast”.  She is an amazing young mother who is teaching the world about natural yeast. Well, last weekend I made her corn tortillas.

Yes, I had to email Melissa to have her send me a picture of the Maseca Mexican corn flour bag because I have never made real corn tortillas! I have attended several of her classes and I totally love her. I met her, along with some other awesome bloggers, at Honeyville’s SLC Grand Opening. If you haven’t purchased her book, I highly recommend buying it. The Art Of Baking With Natural Yeast. I have her corn tortillas below. You basically combine the dry ingredients and slowly add the wet and start kneading the dough. By hand, no machine required to mix it together.

Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com

Spray The Plastic Wrap To Roll Out The Corn Tortillas:

Here is another trick…..I am famous for not reading directions…..well you need to spray the plastic wrap with vegetable spray or you won’t be able to get the tortillas off the press! You can see I flattened the balls with my hands before placing them on the tortilla press. You do the same thing with my whole wheat or spinach tortilla recipe as well.

This is The Bread Geek, Melissa Richardson’s corn-garlic-chili powder tortilla recipe.  No mixer needed, just dump and stir, then knead a little. Cover the dough with plastic wrap and let the dough rest for 10-15 minutes. Roll the dough into balls and start pressing…then cook these fresh corn tortillas!

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Corn Tortillas Ready For Hot Griddle:

Now you are ready to bake your tortillas on a hot griddle. You can see I pressed the dough into a 6-inch circle, give or take. I carry the plastic wrap with the tortilla over to the griddle and ever so slightly remove it from the plastic wrap and place it on the griddle. These honestly taste like gourmet restaurant corn tortillas. No fat, oil or sugar! Gotta love it!

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Yep, I immediately emailed all my daughters after making them and said: “oh my goodness…you have got to make these!!!!!!!” My family went crazy over them.  They are so delicious! These are NOT like the store purchased tortillas…..trust me! Thanks again Melissa for giving me the courage to try and make these….

How to Make Corn Tortillas:

Ingredients:
2-1/2 to 3 Cups Maseca (Mexican corn flour)
1 Tsp. Chili powder
½ Tsp. Garlic salt
3 Cups Warm Buttermilk
Instructions:
Combine dry ingredients (start with 2-1/2 cups Maseca) then warm buttermilk and add to mixture. Mix by hand until everything is wet. Cover and let sit 10-15 minutes. Knead lightly and add Maseca until a finger pressed into the dough ball comes out mostly clean. Make two inch balls with the dough. Press, heat, and serve! Thanks for the recipe Melissa!

How To Make Spinach Tortillas:

This is the finished spinach whole wheat tortilla above. After baking them I filled the spinach tortillas with chicken salad for lunch. I really think you can substitute just about any veggie(s) for the spinach shown below.  Here are some substitutes you can try:  hydrate your freeze dried spinach-I would drain it though. You can use one package of frozen spinach-just thaw (it’s already been blanched) and drain. This recipe is so easy to just add carrots, sweet potatoes, tomatoes, etc. in place of the spinach.  The possibilities are endless!

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Finished product above. This is how I steamed the spinach below….you could microwave it as well.

Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com

Combine the wet with the dry ingredients and use a fork or a pastry cutter to blend.

Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com

Knead for about 5-6 minutes.
Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com
Immediately form into 2 inch balls and cover with greased plastic wrap to keep the dough from drying out.
Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com
Okay, you are now ready to “press and release”, “press and release”, etc. in your tortilla cooker.  You turn the tortillas a 1/2 circle a few times.  You actually cook the tortillas with the lid open with the machine I am using.
Tortillas-Corn-Whole-Wheat-Spinach Recipes | via www.foodstoragemoms.com

Spinach Whole Wheat Tortillas:

Ingredients:

5 cups raw packed and chopped spinach
1 tablespoon water
Cook Spinach in water-stirring occasionally-until wilted-5 minutes- do not drain. Cool slightly.
In a mixing bowl combine the following-stir until crumbly-I used a pie crust cutter, shown below.
2+ cups freshly ground whole wheat flour
2 teaspoons sugar
½ teaspoon sea salt and a dash of pepper
¼ cup olive oil
Instructions
Combine the spinach and crumbly mixture. Begin kneading for about 5-6 minutes. Immediately form into balls. Cover with greased plastic wrap, let rest 30 minutes.
After 30 minutes or so start flattening the 2 inch balls and sprinkle with water if you need to if the balls/patties start to dry out.
Okay, you are now ready to “press and release”, “press and release”, etc. with the tortilla baker machine.You turn the tortillas a ½ circle a few times. You actually cook the tortillas with the lid open with the machine I have. You can close the lid but sometimes they dry out and then they are too crispy. I like moist, soft tortillas.This recipe makes between 8-10 tortillas (depending on the ball size).
You can roll them out by hand or use a tortilla press.You cook them until they are cooked the way you like them. I like mine golden brown.
PRINTABLE recipes: Recipes by Food Storage Moms
I hope you try making these tortillas for dinner sometime! You will love them! Enjoy!

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5 thoughts on “Tortillas-Corn-Whole-Wheat-Spinach Recipes

  • February 26, 2015 at 1:17 pm
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    This is a timely post! I have everything to make these including a new out of the box electric tortilla press. Have you tried making with other fresh ground flour such as Kamut? What type of whole wheat berries did you use? Thank you for posting the recipes!!

    Reply
    • February 26, 2015 at 3:13 pm
      Permalink

      Hi Susan, oh how exciting about the electric tortilla press! I use HARD white wheat. I better go add that to my post. NO I have not tried Kamut….hmmmm. I have some Kamut! Good idea! Linda

      Reply
  • February 26, 2015 at 2:50 pm
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    Do you use hard white wheat? Would soft white wheat work?

    Reply
    • February 26, 2015 at 3:11 pm
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      Hi Teresa, I use HARD white wheat. Soft white wheat is for pastries and has a very short shelf life. You will love these tortillas! Linda

      Reply
  • March 3, 2015 at 3:42 pm
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    Hi Mare, now I want to try making tortillas with sun-dried tomatoes!!! There is something about making fresh tortillas….yummy! Thanks for stopping by, Linda

    Reply

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