I absolutely love Mexican food, but I usually don’t eat grains. Occasionally I do give in and eat the darn corn tortillas when we go to a Mexican restaurant. But at home I try to make more of an effort to eat grain free. There are a lot of grain free tortilla recipes on the web, but honestly most of the recipes were either not enough like a real tortilla or were kind of a hassle to make. My family prefers corn tortillas, and I wanted a relatively easy recipe that worked as a tortilla without falling apart and also tasted great.
This 2-ingredient recipe has a few steps but is relatively simple and can be made while the meat is cooking on the stove. They taste surprisingly close to corn tortillas, but are a bit softer and more flexible, making them less prone to ripping which is great for tacos or enchiladas. Plus, they are delicious, grain free and hold up to fillings really well! My son loves them and even prefers them to corn tortillas.
2 large organic green plantains (must be green, otherwise they will taste sweet and the dough will be sticky)
1 tsp. sea salt divided (more to taste)
Coconut flour (if needed)
Organic coconut oil or lard for cooking
Food processor (can use a fork if you don’t have one)
Makes 6-8 small tortillas (3–4 per plantain)
I personally use my food processor all the time, and highly recommend using one to make these tortillas! It makes the job much easier, however, if you don’t have one, a fork will do the trick. It will just take some elbow grease!
Cut the ends off of each plantain and cut crosswise into 3 or 4 pieces—no need to peel. Fill medium or large saucepan with enough water to cover plantain chunks, add about ½ tsp. of salt, and bring to boil. Boil for about 15 minutes, or until a fork can be easily inserted. Remove peel and allow plantains to cool in the refrigerator for at least 30 minutes (tortilla “dough” will be sticky and hard to work with if they are warm).
Place plantain chunks and remaining salt in food processor and combine until a dough is formed. If the mixture is too dry and crumbly to form dough, add a teaspoon of water at a time until it holds together. If it is too sticky to work with, add a tablespoon or so of coconut flour or other flour). Form into 6-8 balls (oil hands if necessary). If the dough is very sticky, coat the dough ball with coconut flour before rolling. Place a ball of dough between two pieces of parchment paper and roll with a rolling pin until thickness of a tortilla (about an 1/8 inch).
Heat skillet on medium and lightly coat bottom with coconut oil or lard. Peel tortilla from parchment and place into hot skillet. Cook for a minute or two on each side until slightly browned in spots.
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