These tortillas are nice and flexible as long as they are cooked properly. Make sure your skillet is hot enough to cook them fast (but not burn) because if they cook too long, they become crispy and lose their flexibility. All tortilla recipes can be made by hand or in a food processor. To use a food processor, pulse the dry ingredients together first, then add the rest of the ingredients and blend for 10 to 15 seconds until a smooth dough forms. Blending too long will cause the shortening to melt.
You'll absolutely LOVE the flavor of these- they taste even better than spinach tortillas from the store. I promise! The fun green color is just an added bonus!
And by the way- the lovely hot pink dressing is a beet yogurt that will be in my new book Every Last Bite! (coming out early next year)
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