Ingredients

  • 3 cups flour from Barton Spring
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tablespoons of tallow from Hendrix Family Farm
  • 3 cups fresh spinach from Braga Farms
  • 1 cup water

Instructions

  1. In a large bowl, whisk together flour, salt, and baking powder until evenly distributed.
  2. Use your fingers to mix in tallow by pinching together flour and tallow. Continue until flour is a sandy texture.
  3. Transfer flour mixture to a large food processor and add in spinach and water. Process until the spinach and water are fully incorporated.
  4. On a lightly floured surface, turn out dough and knead until smooth.
  5. Divide dough into 18 small balls.
  6. Heat a skillet to medium-high heat.
  7. Roll out tortillas to desired thickness.
  8. Cook tortillas one at a time for about one minute per side.

Eat green and enjoy!