Stinging nettle is a common and widespread plant that grows prolifically in the springtime. The tiny hairs that cover its stems and leaves deliver an injection of formic acid when touched—the same chemical responsible for the pain of an ant bite. But don’t let this deter you from using this tasty and incredibly nutritious and medicinal wild plant. Nettle is revered for its high levels of amino acids, protein, flavonoids and bone-building minerals like iron, calcium, magnesium, potassium and zinc—more than kale or spinach. Nettle also is known as an excellent source of vitamin K.
Nettle adds a bright and slightly earthy but savory flavor to foods. Other than tortillas, it can be added to soups, smoothies, sautéed as a cooked green or baked into savory (or even sweet!) breads and treats. It is also used as a medicinal tea for its antibacterial, antifungal, astringent and anti-inflammation properties.
Ingredients
- 2 cups lightly packed nettle greens
- ½ cup warm water
- 1 cup masa harina
- Pinch of sea salt
Instructions
Use gloves to collect and handle stinging nettle. Prepare a bowl filled with water and ice cubes. Bring a pot of water to boil and blanch the nettle greens for 30–60 seconds. Remove nettle with tongs and add immediately into the ice water to preserve the vibrant green color. The heat denatures the needle-like stingers and they can be handled with bare hands after they have cooled.
Add the nettle and water to a high-speed blender and blend until completely liquified.
Combine the masa harina with the water and 1 cup of the blended nettle and water in a mixing bowl. Mix and knead thoroughly with your hands until all the flour has been moistened, about 2 minutes. If the dough seems too dry (with little give) or too wet (too sticky), add more water or flour. Divide the dough evenly into pieces the size of a golf ball, rolling them between your palms to create spheres.
Using a tortilla press or 2 pieces of wood lined with parchment or wax paper, place each ball of dough between the sides and press firmly.
Once formed, gently place the tortilla on a preheated cast-iron skillet, comal (smooth flat griddle) or other flat cooking surface. Cook for about 20–30 seconds on each side, and repeat with the remaining dough.
Fill your warm nettle tortilla with a variety of wild spring greens, wild mushrooms and other foraged finds of the season. Pair with a prickly pear cactus margarita for a fully wild fiesta.
