Step 1

In a small pan over medium-low heat, add in ¼ cup of room temperature water along with the spinach. Place a lid on the pan and allow it to heat up for 3 minutes, or until the spinach is wilted. Remove from heat but keep the lid on.

Step 2

Add the shortening to a medium-sized microwave-safe bowl and microwave until melted (about 1 minute). Set aside.

Step 3

Heat the remaining ½ cup of water. We did this in the microwave to speed things up.

Step 4

Remove the spinach from the pan, squeezing it against the side to remove any excess water, and transfer it into a high speed blender along with the ½ cup of hot water. Blend until smooth.

Step 5

To the bowl with the shortening, add all of the blended mixture and mix until smooth. Add in the salt and baking powder.

Step 6

Using a spatula, gradually begin to add in the flours. Mix with a spatula until it is cool enough to work with floured hands until a dough forms. You want the dough to be nice and smooth, not sticky. If it is sticking to your hands, then add 1 teaspoon of flour at the time until it’s no longer sticky. Don’t add too much flour as that will make your tortillas hard later on. Knead the dough for 10 minutes, or until the dough is smooth and elastic.

Step 7

Grease the inside of the same bowl that you were already using (we used shortening but you can use any oil) and add the ball of dough into the bowl.

Step 8

Cover with plastic wrap or a damp kitchen towel and allow it to rest covered for 30 minutes to one hour. Do not skip this step! To test if the dough is ready, roll out a test tortilla and if the dough keeps shrinking back when you try to roll it, let it rest for another 15-30 minutes.

Step 9

Once the dough has rested, divide the dough into 12 even pieces. We like to weight ours for accuracy. Roll each into a small ball and set them all aside on your clean work surface. Cover the dough balls with a wet kitchen towel until ready to use.

Step 10

Heat a large comal or griddle to medium-low heat.

Step 11

Next, roll out the tortillas. You can do this with a press or with a rolling pin. Lightly flour a clean work surface as well as on your rolling pin. Grab one of the dough pieces and begin to roll out the tortilla. Roll the dough up and down, and then turn the dough 45 degrees and roll up and down again. Continue to do this until you have rolled your dough out into a ~8 inch in diameter circle and it looks somewhat translucent if you hold it up to the light.

Step 12

Place the tortilla on the hot griddle and cook for 45-60 seconds on each side, or until light brown spots form. As one tortilla cooks, roll out the next to expedite the process. It can take a few tries to get the heat right! The first tortilla is usually a tester. If you’re getting black spots very fast on your tortillas, then your temp is probably too high. On the other hand, if it’s taking too long for it to get brown spots, then your temp is too low.

Step 13

Remove the tortilla from the griddle and immediately transfer it to a tortilla warmer or wrap it in a clean kitchen towel.

Step 14

Continue with the remaining dough until you have cooked all 12 tortillas. Enjoy!

Step 15

To store the tortillas, first allow them to cool completely, then place them into a sealable bag and store them in the refrigerator for up to 3 weeks.