The weekend is approaching, how about preparing these whole wheat flour spinach tortillas recipe? A recipe with which you can prepare in a much healthier way all kinds of tacos, burritos, fajitas or quesadillas! Surprise everyone with this super colorful new version!
From Mexico, flour tortillas are usually consumed with different types of fillings, resulting in delicious and super tempting meal! Although you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk a bit about the recipe:
These whole wheat flour spinach tortillas are simple to make, they do not require a great deal of experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. For this reason I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional recipe, the ingredients to use are the same. The only difference is that this version, has puree of spinach for its elaboration. So the proportions vary because it is a dough with vegetables that provide moisture. Therefore the amounts of the ingredients are adjusted and modified accordingly.
About spinach:
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which consists of preparing the puree of spinach, being able to use raw or cooked spinach. You can also make the recipe with chard, but as a preference, I choose spinach because it has more leaves and less stems.
However, if you have a powerful blender, you can save yourself this step by blending directly after washing them well. It may be that being thick due to its fibers it is a bit difficult for the machine to work. Therefore, to help this process and that the machine works better, a little water is added. In this way you will obtain a smooth and homogeneous puree.
About the tortilla dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so that the dough is easy to stretch and after cooking, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
In order for the dough to achieve flexibility, it is necessary for gluten to develop and this is achieved with kneading. Because kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary so the dough relaxes.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, proceed to stretch each dough bun in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, tortillas can be custom prepared and made to the size of your intended purpose. So depending on the dough´s weight, its final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About its cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. Do not cook any longer, so consequently, they are not hard and brittle. In such a way that malleable tortillas are obtained, they can be bent, they do not break or brittle.
Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of whole wheat spinach tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 13 buns of 40 grams / 0.088 pound each. Which were stretched to a size of 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇
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2 comments
How do you make the spinach puree? What’s the spinach to water ratio?
Hi Louise, The spinach purée was made with a blender. Also, you can use a hand mixer. The ratio of water to spinach depends on the spinach type used and how dry it is after washing. As the recipe says, add the water little by little, so you will see if the dough needs more or less water. I hope you understand what I am saying. For quick answers, write me on my social networks. Best wishes!