Espresso and Lime

1 Place 10 ounces of fresh spinach in a large skillet and cook, covered over medium to medium low heat for 3-4 minutes or until wilted
2 Transfer the wilted spinach, a small bunch of fresh herbs and 1/2 cup of warm water into a blender or food processor, mix until smooth and set aside for now
3 In a large mixing bowl, combine 2 cups of flour, 1 tablespoon of baking powder and 1 teaspoon of salt
4 Mix 1/2 cup of room temperature butter into the flour mixture with a pastry cutter or stiff fork until the butter is evenly distributed and broken into very small pieces
5 Pour the spinach and herbs into the flour mixture and mix until fully incorporated
6 Add additional flour until a kneadable dough begins to form
7 Transfer the dough onto a floured surface and knead for 1-2 minutes, adding additional flour if necessary, until a smooth non-sticky dough is developed
8 Form the dough into a ball and transfer it into a greased bowl
9 Cover the bowl with plastic wrap and rest for 15 minutes
10 Transfer the dough onto a flat surface and divide it into 8-16 equal portions (8 for burrito sized tortillas or 16 for taco sized tortillas)
11 Roll each portion into a round ball and once all of the portions have been shaped, cover them with plastic wrap and let them rest for 15 minutes
12 Place a flat griddle or wide skillet over medium heat to allow it to become warm
13 Working with one portion at a time, place the dough into a plastic lined tortilla press or between two sheets of non-stick parchment paper (be sure to keep the other portions of dough covered with plastic)
14 Press or roll the tortilla out until uniformly thin
15 Transfer the tortilla onto a dry preheated griddle and cook for 60 seconds on both sides
16 While the first tortilla is cooking, press or roll out the next portion of dough
17 After each tortilla is finished cooking, wrap it in a kitchen towel to stay warm while you cook the other tortillas
18 Enjoy!