TORTILLAS DE NOPAL

1. Mix the spinach, nopales, and cilantro in a blender with 1 cup of warm water.
2. Add 2 cups of masa to a big bowl with the green water. Mix well and slowly add water until you have developed a dough that is sticky like play doh but does not stick to your hand (if you add too much water, add more masa).
3. Knead the dough for at least 3-5 minutes then cover it and let it rest for 20 minutes.
4. Warm up a comal and make sure it is hot (400* F).
5. Weigh your dough and divide by 20 or the quantity of tortillas you’d like. My dough weighed about 1200 grams and once divided by 20, it was about 60 grams of masa per tortilla.
6. Roll the masa into a ball and press down on a prensa, flip the tortilla, and press down again or roll it out until it is to your desired thinness.
7. Add it to the hot comal and cook for 20-30 seconds then flip. Allow it to cook for 20 seconds and flip until it is cooked. It should puff up. If you are enjoying right away, cook until it develops brown chars. If you are meal prepping them, remove them once they puff up.
8. If the tortilla doesn’t puff up, it will stay taste good but the puff ensures there is proper moisture.