Tortillas de harina con nopal y espinaca

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Tortillas de harina con nopal y espinaca. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tortillas de harina con nopal y espinaca is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Tortillas de harina con nopal y espinaca is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Tortillas de harina con nopal y espinaca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortillas de harina con nopal y espinaca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortillas de harina con nopal y espinaca is 18 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortillas de harina con nopal y espinaca estimated approx 45 minutos.

To begin with this recipe, we must prepare a few ingredients. You can cook Tortillas de harina con nopal y espinaca using 7 ingredients and 10 steps. Here is how you cook it.

Mi México lindo y que rico 😋😋😋

Ingredients and spices that need to be Take to make Tortillas de harina con nopal y espinaca:

1. 1/2 kilo harina regular
2. 1 puñito Royal (rexal, polvo para hornear)
3. 1 puñito sal
4. 10 hojas espinaca
5. 1 nopalito
6. c/n agua tibia
7. 1 chorrito aceite

Steps to make to make Tortillas de harina con nopal y espinaca

1. Ponemos la harina en un coco donde vamos a amasar, le agregamos el Royal y la sal.
2. Revolvemos muy bien y reservamos.
3. Lavamos muy bien las espinacas y les quitamos el palo grueso dejamos la pura hoja, como se muestra en la imagen y al nopal le quitamos las espinas y lo lavamos, vamos a ir agregando a la licuadora las espinacas partidas en unas 3 o 4 partes para que se licuen más fácil.
4. Y ahora vamos a ir agregando el nopal cortándolo en partes pequeñas como se muestra en la imagen, para que sea más fácil licuarlo, le ponemos un chorrito de agua tibia para que ayude a licuar, (no exagerar con el agua) licuamos y reservamos.
5. Le ponemos el aceite a la harina y revolvemos bien hasta deshacer los grumos más grandes.
6. Vaciamos lo licuado a la harina y si nos hace falta agua, le ponemos un poco de agua tibia a la licuadora para limpiar lo que le quedó y lo vamos vaciando poco a poco tanteando de no pasarnos.
7. Amasamos y si nos falta aún más agua, le ponemos un poco de agua tibia, pero poco a poco, cuando ya esté lista la pasamos la harina a un lugar más firme.
8. La empezamos a amasar muy, hasta que nos quede bien manejable, hacemos los teztales (bolitas) y empezamos a palotear (extender) con un palote (rodillo, bolillo, etc)
9. Las vamos pasando al comal con unos 5 minutos de precalentado, aquí ocupe yo el equivalente a 3 comales y por eso me ahorre tiempo, cuando le damos la primer vuelta a la tortilla, le ponemos una plancha (aplastadora) cambiándole del lugar unas 3 veces por cada lado, se voltea 2 veces en total la tortilla.
10. Vamos poniéndolas en una servilleta para que se conserven mejor y más calientitas. 🤤🤤🤤

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