Spring means time to forage and cook with stinging nettles! For me, stinging nettles mean time to make soups, cakes, bread, and stinging nettle soft tortillas. Nettles have a bad reputation for their stinging properties, but it is also known as a great plant in cooking. These stinging nettle soft tortillas are super delicious and have a beautiful green color. When you are adding nettles to any dish, it also means adding vitamins, minerals, and protein. Besides that, nettles have great taste and are comparable to spinach.
You don’t have to worry about getting stung by the nettles. After blanching the nettles, you can touch them with your fingers and remove the stems. That is an easy way to handle nettles. Remember to harvest the nettles from a clean and non-polluted area – and try to avoid places where dogs go for walks.
You can add any filling you like in the stinging nettle soft tortillas. I like to make them with guacamole, pulled chicken, cheese, spring onions, fresh coriander and a squeeze of lime.
Stinging Nettle Soft Tortillas
- 2.2 oz (60 grams) stinging nettles, (including the stems)
- ¼ cup (60 ml) neutral oil
- 3 cups (400 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ⅞ cup (2 dl) water
- Rinse the stinging nettles thoroughly in a colander or soak them in a large bowl of water.
- In a large pot, bring water to a boil and add the nettles. Boil for 1.5 minutes.
- Bring back the cooked nettles to the colander and pour cold water on them.
- Now you will easily be able to touch them without being stung. Remove the largest stems and keep the nettle leaves.
- Squeeze out the water from the nettle leaves and place them in a blender or food processor together with neutral oil. Process until combined.
- In a large mixing bowl, mix flour, baking powder, and salt.
- Add the nettle purée and water, and mix.
- Knead the dough well and roll it out using a rolling pin on a floured table. The tortillas need to be as thin as possible! The recipe makes for around 16-20 tortillas, but it depends on how big or small you make them. Use a bowl or a small plate to cut out the tacos.
- Heat up a frying pan over medium-high heat, and brush it with neutral oil.
- Heat each tortilla for about 1-2 minutes and flip them over when they start to bubble. If they don't make bubbles, the dough is either too thick or the heat is too low.
- Serve the soft tortillas with guacamole, cheese, pulled chicken, a squeeze of lime, and you will have an amazing meal.
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