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Gluten-Free Green Tortillas

Gluten-Free Green Tortillas

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Description

These lectin-free, gluten-free green tortillas are the perfect pop of green for all your spring meals and summer meals. 


Ingredients

TO MAKE THE NETTLES / SPINACH PUREE

  • 2/3 cup blanched nettles OR spinach, packed
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup filtered water
  • 1 teaspoon salt

TO MAKE THE TORTILLAS

  • 200 grams cassava flour (1 cup + 1 tablespoon)
  • 1 cup nettles puree
  • a little less than 1/2 cup lukewarm filtered water (start with adding 1/4 cup and gradually add more if necessary)

Instructions

MAKE THE NETTLES / SPINACH PUREE 

  1. Mix all the ingredients in a high-power blender until completely blended and smooth. 

MAKE THE TORTILLAS

  1. Prepare 2 or more sheets of parchment paper (alternatively you can use a tortilla press if you have one). Make sure you have a working surface ready, a rolling pin, and a cast-iron skillet or griddle (or another safe nonstick skillet).
  2. Add 200 grams cassava flour to a mixing bowl.
  3. Add the nettles/spinach puree and mix with a spatula.
  4. Start adding the lukewarm water, bit by bit, and mix with the spatula. When the flour is hydrated enough, start working the dough with your hands. Gradually add more water until you get a nice playdough kind of dough. Knead for about 10 minutes. The more you knead this dough, the better. It will get elastic and very easy to handle when you will roll out the tortillas. 
  5. Make a big ball of dough and portion it into 8 parts, then shape a ball with each part. Set aside.
  6. Start warming your cast iron pan. 
  7. Start making the first tortilla. Take the first ball, put it on the parchment paper, and flatten with your hands keeping a round shape as much as possible. Add the second parchment paper on top and start rolling out with a pin, as thin as possible. You will get a diameter of around 7-8 inches (20cm), but maybe they are not all perfectly equal. 
  8. Peel off the top paper, take the tortillas with the bottom paper and flip it on the hot pan. 
  9. Let it cook for about 2.5 minutes. In the meantime, you can roll out the next tortilla.
  10. When the 2.5 minutes are up, flip the tortilla. At this point, you should get some nice pockets, but don’t worry if it doesn’t happen the first time. This is the kind of stuff that requires a little bit of practice to make perfect. If you don’t get pockets, maybe your pan is not hot enough. 
  11. Cook on the second side for another 2 minutes. From this point, I like to flip mine several times, to make sure is cooked through, on both sides. In total, the tortilla spends in the pan about 6 minutes. 
  12. When done, put the tortilla on a plate. If you cover, they will get too soft to my taste, so I prefer to leave them uncovered. You can add parchment paper in between if you want, but it’s not necessary, they won’t stick to each other. 
  13. Repeat until you finish them all. 
  14. You can eat fresh, store them in an airtight container, in the refrigerator, for a day and reheat the next day. You can reheat in a pan or in the oven. The more you leave them on heat the crispier they will get. 
  15. For freezing, add parchment paper in between them, add to an airtight container or a freezer bag, and freeze. When you want to eat, take them out and reheat them in the oven or on a pan. 

Notes

Please read the entire post and check the visual guides for more help. This is an easy recipe once you make it a couple of times, but explaining the steps in detail takes a lot of space, hence the long text and instructions.