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Add spinach and water to the Single-Serve Cup. Twist on the blade and blend until completely mixed. Set aside.
Set up the Food Processor Work Bowl and attach the Dough Blade. Add Maseca, salt, and baking powder and pulse 3-5 times to mix dry ingredients.
Select the DOUGH program and slowly pour in the blended spinach and water mixture through the Feed Chute until it mixes with the dry ingredients to form a soft, doughy consistency.
Prepare a tortilla press by lining the top and bottom with plastic wrap or wax paper. Heat a skillet over 80 high heat.
Roll the dough into 11/2-oz balls (we suggest using a kitchen scale, for accuracy). One at a time, place each ball in between the paper/ plastic-lined plates of the press, then press down to create a tortilla that’s about 1/8-inch thick. If you don’t have a tortilla press, you can flip over a baking sheet and use a heavy skillet to press the dough flat on top of the baking sheet. You will still need to use wax paper or plastic wrap to prevent sticking.
Gently transfer the flat tortilla dough to a hot skillet. Cook for 30 seconds on the bottom, then flip and cook for an additional 45 seconds to 1 minute on the other side. The tortillas will puff up while cooking.
Recipe: Spinach-Corn Tortillas
Serving in this recipe: 16
Yield: 16 4" tortillas
|Total Fat: 1 g||0.8%|
|Saturated Fat: 0 g||0.4%|
|Cholesterol: 0 mg||0%|
|Sodium: 149.7 mg||6.2%|
|Total Carbs: 11 g||3.7%|
|Dietary Fiber: 1 g||4%|
|Sugar: 0 g|
|Protein: 1 g||2.6%|
|Vitamin A: 1.2%||Vitamin C: 1.8%|
|Calcium: 4.1%||Iron: 7.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.