Plantain Tortillas

INGREDIENTS

2 large green plantains, ok to use those that are yellow 
1 teaspoon sea salt
1/8 cup tapioca starch, for rolling out 
coconut oil or avocado oil 

HOW TO PREPARE

1.Slice ends off the plantains and slice along one side to assist in peeling.

2.Cut into even sections sections and remove the peel

3.Bring a pot of water to a boil and add plantains. Boil for 15 minutes or until the plantains are soft. Drain and let cool slightly.

4.Add the plantains and salt to a blender or a food processor. Blend until there is a dough type consistency that is sticky. You may have to scrape the sides in the middle of blending. It’s important to ensure the dough is smooth.

5.Dust a clean surface with tapioca..

6.Form approximately 1 inch balls with the dough and dust with tapioca.

7.Dust a rolling pin or tortilla press with tapioca and roll out until paper thin.

8.Heat a skillet over medium heat and lightly grease with oil of choice. Once hot, cook as you would a normal tortilla. It will dry out a bit and have light golden spots. Generally no additional oil is needed.

9.These tortillas are very sturdy and will hold up to fajitas, breakfast tacos made the night before microwave quite nicely at about 30 seconds, and remain pliable.

10.Store cooled leftovers covered in the refrigerator up to 3 days , or in the freezer up to 1 month.

11.If frozen, thaw for 4 seconds in microwave or a few minutes e on the countertop till they are pliable before use.