Plantain Tortillas

Plantain Tortillas

Ingredients:

2-3 green Plantains (the greener the better!)

½ teaspoon avocado oil

Directions:

1. Cut the green plantains into 2-3" chunks (with the skin on).

2. Toss them in a pot of boiling water and boil for 20 to 30 minutes or until soft.

3. Remove the skins, and take the plantains and pulse in your blender or food processor until they come together as a dough.

4. Once a dough, take out of the blender and knead 1-2 times.

5. Separate into 10-12 balls of dough and roll them in between the palms of your hand (should be about 1 ounce each).

6. Tear a piece of parchment paper and fold in half. Then place in your tortilla press so that the crease of the parchment paper is in the hinge of your press.

7. Place the ball of dough on the press and push down to form a tortilla.

8. Heat oil in a nonstick skillet over medium heat until just smoking. Take a paper towel and wipe out the oil. Place the tortillas, one at a time, on the skillet and

cook one minute each side until done.

9. Store in a zippered bag or covered in the refrigerator for up to 3 days.

10. This can also be made with frozen yuca (find in the freezer section of Mexican

grocery stores).

**If using frozen yuca, follow the boiling instructions on the back of the package. Once boiled until tender, transfer to a plate and remove the woody center piece from eachchunk and proceed with instructions. Pulse the yuca into a dough ball (you can add a tiny, tiny bit of oil if it is sticking too much or a tiny bit of water if it’s not coming together to form a dough). Placing the dough ball in the fridge for 30 to 60 minutes will make them less sticky.