Magic Plantain Tortillas – This amazing fluffy tortilla recipe is Paleo, Gluten Free, Grain Free, Dairy Free, Nut Free, and requires only 2 ingredients!
Last week I shared a low carb tortilla recipe that is great for those on Ketogenic diets.
Yet, today I’ve got a tortilla recipe to share with you that I’m even more excited about, because it’s magic in the making, and pure magic in your mouth!
These Magic Plantain Tortillas are truly little miracles. They are not low carb, because they are made entirely of of plantains and a little salt.
However, that does mean they are completely natural, paleo diet friendly, and great for people with food allergies and intolerances.
Not to mention they are fluffy, flexible, and sturdy enough to use in enchiladas or other favorite Mexican dishes!
My daughter Ava had some health issues this past winter and currently cannot eat dairy, gluten, or rice, so these little babies have been a lifesaver for her.
They feel just like homemade wheat tortillas and they even bubble up when cooking!
How is this possible?
Plantains are mysterious things.
When they are ripe, they are soft and sweet enough to turn into all sorts of grain free desserts.
Yet, when the are green and unripened, they are a starchy, not really sweet. This starchy quality makes it possible to fry them into savory chips, or even make “plantain dough” to suit many cooking and baking needs.
To work with this plantain dough, you first have to soften the plantains, without the naturally occurring sweetening process that come along with it.
Although many people boil the plantains in their skins, I like to microwave them! It’s faster and easier, in order to get the tortilla making underway in a hurry. (I provide both methods in the recipe below.)
How To Make Magic Plantain Tortillas
- Score the plantain skins.
- Microwave the plantains to soften.
- Pulse the plantains in a food processor until they turn into plantain dough.
- Roll or press the dough into tortillas.
- Cook the tortillas in a dry skillet.
See how easy that was?
Really, there’s nothing to it. It’s like magic!
Each tortilla is a little wonder with it’s wheat-like bubbles and texture, and mellow flavor.
You can even make this Magic Plantain Tortillas recipe in large batches and use them throughout the week, or freeze them for later use!
More Paleo Recipes
Magic Plantain Tortillas
- 3 large firm unripened plantains, (bright green or yellow)
- 1 teaspoon salt
Score the plantains by cutting a long line through the peel from tip to tip. Microwave for 6-7 minutes. (The peels with turn black in the microwave.)
Carefully remove the peels and place the plantain flesh in a food processor. Discard the peels. Add the salt, then cover the food processor and turn on high until the plantains chop into tiny pieces and eventually form a tight ball of dough. This takes a few minutes, so don't worry if it looks like it's not coming together.
Once the dough has formed, press it into a rectangle and cut it into 12 equal pieces. Then roll each piece into a ball.
Place a piece of plastic wrap on the counter and smooth it flat. Then place one plantain dough ball on the plastic and cover it with another piece of plastic. Roll the dough out into a flat 5-6 inch circle. It's ok if it's not perfect.
Heat a nonstick skillet over medium heat. Once hot add the plantain tortilla to the skillet and cook for about 1 minute per side, until blisters form. Continue rolling and cooking the tortillas until they are finished.
Store the tortillas in an airtight container for up to 10 days in the refrigerator.
1) You can use a tortilla press to make this recipe. Just make sure to cover it with plastic.
2) If you don't like the idea of microwaving your food, you can cut the plantains in large chunks and boil them in water for 25 minutes. Then drain off the water, peel the chunks, and proceed with the recipe.
3) After several test batches of this recipe, we noticed one batch or green plantains was too moist for some reason, and would not form into a ball. We decided to let it rest for 20 minutes, then try processing it again. This gave the dough just enough time to dry out, and it balled right up for the perfect texture.