After experimenting with Plantain Chips and garlic guac, I had some leftover plantains.
The internet did not disappoint me. It led me to learn that plantains can be used for many different things, including making TORTILLAS.
Tortillas: Their Origins
It is thought the first tortillas, made from corn, were invented in Mesoamerica about 10,000 BC. Aztecs, Mayans, and Mexicans all loved them.
This recipe uses green plantains as a tortilla!
How to Make Plantain Tortillas
The recipe is easy to make, as it only requires three ingredients. Once again, I’m sorry! It’s wild!
Then, peel the plantains and place them in a blender or food processor with salt. You peel them, put them in a food processor or blender, along with some salt, and blend the mixture until it becomes a “dough.”
To roll it out, I used tapioca to keep the recipe both grain-free and gluten-free.
Tapioca is the answer!
You can make tortillas in just 5-6 minutes by cooking them quickly in a skillet.
You probably think they’re not very sturdy and are doughy and gross in the middle. But no! But no!
- Plantains, two large unripe green plantains
- 1 tsp of sea salt
- Roll out the dough using 1/4 cup of tapioca flour (or substitute gluten-free or arrowroot starch to get different results).
- coconut oil or avocado oil (for cooking)
- Plantains can be cut into four sections and then halved lengthwise.
- Bring water to a rolling boil, then add the plantains. Plantains should be boiled for 15 minutes in order to soften them. Drain and allow to cool.
- Peel the plantains, and then discard them. Add the plantain, salt, and a Blender to a Food Processor. Blend until you get a ball (about 30 seconds). It will be sticky.
- Tapioca can be used to dust a clean surface. Take small amounts (3 Tbsp) of the dough, and wipe it with tapioca. Tapioca dust on a rolling pin and roll until the paper is thin. Tapioca is needed to make the dough less sticky. Repeat until all the tortillas have been formed (10-12 according to the original recipe).
- Optional: You can use a pizza cutter or knife to cut the perfect circle. This is optional.
- To cook, warm a large pan over medium heat. Lightly grease the pan with avocado or coconut oil. Add one or two tortillas (or as many as will fit in the pan comfortably) to the hot skillet and cook for 3 minutes per side until they are slightly browned and dried out. Continue cooking until all tortillas have been cooked. (No need to add more oil). Notes for baking instructions.
- Enjoy as an instant vessel for things such as Vegan barbecue, Quinoa Taco Meat, Guacamole, and more!
- If you have leftovers that are cooled, store them covered in the fridge for up to three days (though it is best to eat the food as soon as possible). You can also freeze the food for up to one month. Thaw frozen food before using. Heat in an oven at 350 degrees F (176 C) or on the stovetop.