Plantain tortillas
Although members of the banana family, plantains are starchy and need to be cooked before eating. As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste. Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface where it’s caramelized.
These tortillas are made entirely from plantains, making them paleo diet friendly, and great for people with food allergies and intolerances.
Instructions
- 3 large plantains,
- 1 teaspoon salt
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Cut the plantains, through the peel, from tip to tip and microwave for 6 minutes and remove peel OR cut plantains into large chunks, boil for 25 minutes, drain off the water and peel the chunks.
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Place the plantain flesh into a food processor, add salt, and blend on high until the plantains form a tight ball of dough (this might take a few minutes).
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Remove dough and divide into 12 equal pieces. Roll each piece into a ball.
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Place a piece of plastic wrap on the counter. Place one ball of plantain dough on plastic and cover with another layer of plastic wrap. Roll dough into flat 6-inch circle.
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Heat a nonstick skillet over medium heat. Once hot add the plantain tortilla and cook for about 1 minute per side, until blisters form.
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Roll out and cook all of the tortillas.
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Tortillas can be stored in the refrigerator for up to 10 days in an airtight container.
