Plantains are a beautiful and versatile starch full of fiber and potassium, often overlooked by cultures where they are not grown. They are considered a ‘cooking’ banana, not intended for raw eating, which is just fine because they cook up wonderfully wether yellow-ripe or green.
While in Tulum last winter we ate at Hartwood where, among many incredible dishes (the Pulpo Platter, holy smokes!) we had plantains roasted in a wood fired oven, drizzled with honey and cinnamon, proving plantains can be incredibly luscious. My love for plantains was complete. ( If you are vegatarian and ever go there, order two).
In my quest to create bread-like foods on the AIP/Paleo diet I did a quick internet search and discovered quite a few recipes for plantain tortillas. I picked one that made the most sense to me, I made them but was not wholly pleased. Being hopeful and full of perseverance, I tried again, altering until it worked. With good green plantains these are foolproof.
We eat these every week, sometimes for breakfast.
3 green plantains (make sure they are not turning yellow)
3/4 cup water
1/4 cup coconut oil (no need to soften)
1/4 cup arrowroot flour
1 tsp salt
Optional: try substituting 2 tbls of water with fresh lime juice. Add 1/2 tsp spices such as smoked paprika, cayenne or chipotle.
Heat oven to 400*. Line 2 baking sheets with parchment paper.
Peel green plantains (you may need to cut some of the fibrous inner peel off the plantain) and slice them in to 1 inch rounds. Place them in your blender or food processor. I have found the Vita-Mix to work the most efficiently, try pureeing half the plantains and water at a time in a less powerful machine.
Add the remaining ingredients and puree until you’ve achieved a smooth applesauce-like consistency. If your plantains were tough to peel they may be dry, add additional water 1 tbsp at a time, too thin and the tortillas won’t come together properly.
Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8-1/4 inch thick circle is formed (or any wonky shape will do) about 4 inches around. I use a soup sized spoon, you can make them bigger if you like. They do not spread during baking, so go ahead and put 5 or 6 on each sheet.
Place your baking sheets in the pre-heated oven set a timer for 10 minutes, at that point you need to check for loosened edges and dry centers, it may take up to 14 minutes a side. Carefully flip the tortilla and bake another 8 minutes or so. Baking time depends on what your goal is, you can have soft foldable tortillas or crisp tostadas. So versatile!
Store in a bag in the fridge or freeze if desired. Reheat in the oven, microwave or, my preference, quickly on a low open flame.
A final note: if you do this recipe with ripe yellow plantains (when the skins are close to black that means ripe) you can make them thicker and eat as sweet pancakes 🙂