Let me tell you guys, I love a good burrito: breakfast burritos, bean burrito, fajita burrito. Basically anything wrapped in a tortilla is a good idea to me. With my Hispanic heritage, burritos were a pretty big staple for my family, for breakfast, lunch, and dinner. I still love a good burrito, but when you are eating a paleo or AIP diet, flour tortillas don’t exactly make the cut. This AIP tortilla recipe is about to rock your world. They are two ingredients and are grain free, gluten free, nut free and made from whole foods. Trust me, this AIP and Paleo tortillas recipe will change your life.
For a long time I didn’t eat many Paleo & AIP tortillas. I didn’t want to spend a lot of money on already made grain free tortillas in the store, and making tortillas out of grain free flours was a little on the pricey side. Also grain free tortillas can be a pain to make; the dough can be hard to work with and rolling out tortillas can sometimes be impossible.
When I discovered that you could make tortillas without expensive grain free flours, everything changed. This paleo tortilla recipe is made from salt and green plantains. That’s it. And don’t worry, they don’t taste like bananas. This AIP tortilla recipe has a slight corn tortilla flavor to it, but they have amazing elasticity and don’t crumble to pieces like corn tortillas. They go great with anything from beef fajitas to being breakfast tacos. These Plantain tortillas will be a new staple in your house.
Tips and tricks on making this Paleo Tortillas Recipe
What are plantains and do the colors matter in this AIP tortilla recipe?
Plantains are a very popular food in Central America. They are the starchier cousin of the Banana, but have a mild flavor. They are starchy, firm, and almost like a potato when they are green and the more yellow they are the sweeter and softer they become. When you make this recipe it is very important that you buy green plantains! This paleo tortillas recipe will not work with yellow plantains. Most grocery stores carry them near the bananas and you can stick them in the refrigerator when you get home to keep them from ripening.
Tips to making this AIP tortilla recipe easy
You will need a blender or for processor for this paleo tortillas recipe. This Ninja set is similar to the set up I have. I’ve had my Ninja set for the past 6 years and loved it! The dough is easiest to work with when it is warm. As it cools down it will stiffen and be more difficult to roll out. So make sure to work with this AIP tortillas recipe dough while it is warm. The easiest way to roll them out is to put the dough between parchment paper, or on a pastry mat. The dough can sometimes be a but sticky. If that is the case, you can use arrowroot flour to keep the tortillas from sticking to the rolling pin or the parchment paper.
Storing the tortillas from the Paleo tortillas recipe
Typically, I like to make this recipe and stock my freezer with these tortillas to pull out for breakfast tacos or a fajita dinner. You can place the frozen tortillas in a heated skillet and they thaw pretty fast. These tortillas do taste best fresh, when you freeze them or refrigerate them they lose a little bit of their elasticity but they still taste amazing. You can store these tortillas in the refrigerator for up to a week or in the freezer for up to a month.
Let's Make this Paleo & AIP Tortilla Recipe!
Start by filling a quart sized pot with water, cover the pot with a lid, and set to high heat on your stovetop.
While the water starts to heat, cut the ends off of each plantain and cut them into 3-4 pieces. Make an incision down the side of the plantain through the peel, but do not remove the peel.
Add the plantains to the heating water and cook for 20-25 minutes. Cook until the plantains are soft and the peels are a brown gray color. You can check the plantains by poking a fork into the plantains. They should be soft all the way through the center. If the fork pierces the plantain easily, then they are done.
Drain the water from the plantains and start to remove the peel using forks to avoid burning yourself. As you peel the plantains, add them to a blender or food processor. This blender set from Ninja is similar to the one I have. I’ve had it for the past 6 years and loved it!
Blend the plantains until it reaches a dough-like consistency. Do not add water to the dough or it can make it too soft to work with. The consistency should be similar to mashed potatoes. The dough will start to clump up into one ball in the blender when it is done.
Take the dough and separate into small balls for tortillas. Next set a large skillet to medium heat. This 12 inch cast iron skillet from Lodge works perfectly for the tortillas. You can fit about three at a time. Roll the tortillas out by placing the ball between two pieces of parchment paper or using a pastry mat.
Cooking the tortillas in this AIP tortilla recipe
Cook the tortillas on the skillet for 2-3 minutes each side. They will start to brown when they are finished.
Serve immediately, or store in the refrigerator in an airtight container for up to a week or in the freezer for up to a month. This makes 12-16 tortillas depending on the size
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Plantain Tortillas
Equipment
- Blender or food processor
Ingredients
- 3 Green plantains
- ¾ Teaspoon Salt
Instructions
- Start by filling a quart sized pot with water and covering with a lid and setting to high heat on the stovetop.
- Cut the ends off of each plantain and cut them into 3-4 pieces. Make an incision down the side of the plantain but do not remove the peel.
- Add the plantains to the heating water and let them cook for 20-25 minutes. Cook until the plantains are soft and the peels are a brown gray color. You can check them by poking a fork into the plantains. If the fork pierces the plantain easily, then they are done.
- Drain the water from the plantains and start to remove the peel using forks to avoid burning yourself. As you peel the plantains, add them to a blender or food processor.
- Blend the plantains until it reaches a dough like consistency. Think similar to mashed potatoes. The dough will start to clump up into one ball in the blender when it is done.
- Take the dough and separate into small balls for tortillas. Next set a large skillet to medium heat. Roll the tortillas out by placing the ball of dough between two pieces of parchment paper or using a pastry mat.
- Cook the tortillas on the skillet for 2-3 minutes each side. They will start to brown when they are finished.
- Serve immediately, or store in the refrigerator in an airtight container for up to a week or in the freezer for up to a month. This makes 12-16 tortillas depending on the size
