Don’t miss out on any more recipes that require a tortilla! These grain free yuca plantain tortillas are filling and can be used for everything from enchiladas to tacos to breakfast burritos!
Grain Free Yuca Plantain Tortillas
- 2 cups boiled yuca (peeled)
- 2 tablespoons olive oil plus 2 more teaspoons
- 1/2 teaspoon freshly ground garlic
- 1/2 teaspoon fine sea salt
- 1 ripe plantain (yellow just starting to turn black works best)
- Peel 2 yuca (to yield approximately 2 cups boiled yuca until soft but not mushy).
- Drain boiled yuca.
- Combine cooked yuca, plantain, oil, and salt in a blender or food processor.
- Blend until pureed (I find that a thinner puree works better – experiment with your batter thickness to see what you like best).
- Preheat oven to 350 degrees.
- Cut a piece of parchment paper and line a large baking sheet.
- For thicker batter/dough: take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten into a round tortilla by hand. These are a little more tricky to deal with as the dough can be sticky. They also take a lot longer to cook in my oven. Try it and see how it works for you.
- For thinner batter (I prefer working with this), drop a large heaping serving spoonful of batter onto parchment cookie sheet and spread thin with a frosting knife/spatula. (I find that I can get 6 tortillas on a large cookie sheet).
- Repeat with each tortilla until your cookie sheet is full.
- Bake for 20-30 minutes or until cooked through (baking time will depend on how thick your tortillas are)
- Once cooked they will be slightly crisped on the edges and nice and pliable.
- Serve hot with filling of your choice.
Season to taste for whatever you plan to use them for – breakfast, enchiladas, etc… Be creative and bring back the tortilla in your life!
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