Plantain Tortillas
This paleo tortilla recipe is made from salt and green plantains. That is 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. These Plantain tortillas will be a new staple in your house
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
Notes
Note on Plantains
When you make this recipe it is very important that you buy green plantains! This 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 the process easy
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 dough can sometimes be a bit 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
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 store these tortillas in the refrigerator for up to a week or in the freezer for up to a month.