Is there someone in your family who refuses to eat anything green? Try sneaking some dark leafy greens into their tortillas. If you really want to mess with them, use beet greens. Your tortillas will be pink!
Try these tortillas with Salmon Tacos with Kale, Collards and Lemon-Tomato Vinaigrette, Slow-Cooker Pork Tacos, or your favorite taco recipe. You could also use them to make the crunchy strips that top Tortilla Soup with Roasted Vegetables.
Homemade Corn Tortillas with Greens (Gluten-free)
- 2 cups corn masa flour such as Maseca® brand
- 1 cup Cut 'N Clean Greens Kale or other dark leafy greens finely chopped
- 1/4 teaspoon kosher salt
- 1 1/4 cups water
Combine masa, greens, and salt in a large bowl and mix it well with your hands. Add 1 cup of water and mix well. If dough doesn't hold together when you press it between your thumb and first two fingers, add remaining 1/4 cup water and thoroughly combine.
Divide the dough into 16 equal portions and roll each into a ball.
Heat an ungreased griddle (preferable cast iron) over medium heat.
Line both plates of a tortilla press with plastic wrap. Place a ball of dough in the press slightly off-center (more towards the hinge) and flatten. Peel the tortilla off of the plastic wrap and cook for about 2 minutes per side or until slightly speckled. Stack on a plate, cover, and keep warm while you make remaining tortillas.
If you have any balls of dough that are larger than the others, cook those first so they'll end up on the bottom of your stack.
If the tortillas tear when you remove the plastic wrap, reroll them into a ball and press them again, not quite so hard this time.
You can use leftover cooked greens or greens that have been frozen. Squeeze out as much liquid as you can before combining them with the corn flour.
If you don't have a tortilla press, you can use a rolling pin (or wine bottle!) to flatten the dough.
Nutrition facts per serving (1 tortilla)
I received free products from Cut ‘N Clean Greens for recipe development.