Nopales Tortilla

In a high speed blender, add the nopale, spinach, and water. Blend until very smooth and see no clumps or chunks of greens. About 1 minute.

In a large mixing bowl, add the flour and salt. Mix well. Make a dwell in the middle and add the green water. Use your hands and start to mix and incorporate the dough until you see no white but all green around. Put a wet towel on top while you get the stove ready. The masa dough dries out very quickly, so keeping it moist is important.
Heat the grill or large pan on medium high heat.
Meanwhile take your tortilla presser. Lay two piece of plastic or wax paper inside.
Roll a small round dough about 1" in diameter and press it between the two plastic sheets. Press hard on the tortilla presser. I like to use my body weight and give it one hard press.
Release and peel one sheet of plastic off the dough. gently lift the tortilla and place it on your hand. Lift off the other side of the tortilla from the plastic.
Gently and carefully place the raw tortilla on the grill and cook 1 minute on each side or until it is slighly brown. Repeat
After each tortilla has finished cooking, place the tortilla in between two towels to keep it moist and warm. I recommend to also place it in a container with the towel and tortilla to keep it warm and fresh.