Easy Grain-Free Plantain Tortillas (and Dairy-Free Coconut Sour Cream)

Try these easy plantain tortillas if you love tortilla dishes, but you would rather not use corn or wheat-flour tortillas. (You can read more about the potential issues with wheat here.) These plantain tortillas are always a hit with my whole family, and they’re also great for a buffet with family and friends.

To make it easier to prepare these tortillas, I bought a cast iron tortilla press for about twenty dollars. In addition, I recommend you always use green plantains to make these — I know from experience that ripened plantains won’t work well.

Using leftover meat and/or vegetables makes it a breeze to turn these into a meal. And, if you want to get creative, it only takes a few minutes to concoct a few freshly made toppings, as well.

You might consider adding: cultured red onions; caramelized or sautéed onions, peppers, poblanos, or jalapeños; cultured radishes; cultured salsa; coconut sour cream (see recipe below); cumin chicken or chipotle fish; and, of course, lettuce, avocados, and black olives. The possibilities are endless; you can’t get these wrong!

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Easy Grain-Free Plantain Tortillas (or Tostadas)

Try these easy plantain tortillas if you love tortilla dishes, but you would rather not use corn or wheat flour tortillas.

Category Dinner, Gluten Free, Mexican, Paleo

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 tortillas

Author Sandy McCall

Ingredients

• 2 medium “green” plantains
• 1 lime Juice
• 1 lime Zest
• Salted water

Instructions

1. Cut the ends off each plantain and cut each plantain into 2-3” unpeeled pieces.
2. Add the plantains to a pot of salted water, cover and boil for about 20-25 minutes, or until the plantains are soft, but not mushy.
3. Drain the plantains. Once they are cool enough to handle, peel off the skin.
4. Place peeled plantain pieces, lime zest, and lime juice in food processor and process on high until dough forms a ball. You’ll know the mixture is ready when it comes into one large ball of the dough in the processor. Be patient!
5. Using your hands roll the dough into about 2-inch balls or use a large disher scoop. (A disher is a small ice cream scoop.)
6. Line both sides of the open tortilla press with one large piece of parchment paper or plastic wrap. Oil the parchment paper or plastic wrap.
7. Heat a cast iron griddle or large cast iron skillet to medium heat.
8. Place a ball of dough in the center of your tortilla press. Press out each tortilla as thinly as possible. (You can roll each tortilla with a rolling pin between sheets of oiled wax or parchment paper if you don’t have a tortilla press)
9. Slowly and carefully peel the tortilla off. Dampen your fingers and mend any tears. Place the tortilla onto hot griddle or skillet. Continue pressing tortillas and placing them on hot griddle or skillet.
10. When bottom side of each tortilla begins to brown slightly but is still pliable, carefully turn each tortilla and brown slightly on the second side. Put each tortilla on a rack to cool or serve as soft tacos immediately.
11. For Tostadas: Cook tortillas as show above. Heat waffle iron on high. Use coconut oil to lightly coat each side of tortilla. Put tortilla in waffle iron and cook until crispy. Or for traditional fried tortillas, heat a small amount of coconut oil in a small skillet. Fry each tortilla on both sides until crispy. Drain on a paper towel. Serve with toppings immediately.

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Dairy-Free Coconut Sour Cream

If you've given up dairy, this "sour cream" is a simple and satisfying alternative.

Category Condiment

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 4 minutes

Total Time 4 minutes

Servings 6

Author Sandy McCall

Ingredients

• 1 13.66 oz can full fat coconut milk (chilled overnight)
• 2 tablespoons lemon juice
• 1/4 teaspoon apple cider vinegar
• 1/8 teaspoon sea salt

Instructions

1. Open can and scrape the thick coconut cream into a food processor or blender. Save the remaining coconut milk for another use.

2. Add the lemon juice, vinegar, and sea salt. Blend until smooth, taste, and add more salt as desired.
   

3. Let sour cream sit for a few hours for the best flavor.

4. Store in the refrigerator for up to 1 week.

Sandy McCall

Food and feeding people have been Sandy’s passion for many years. Her mother was a grand cook, yet didn’t often share her knowledge or techniques, so Sandy learned through osmosis. She then moved on to healthy cooking and feeding the many children in her family: birth daughters, adopted daughter, stepchildren, and foster children. Her focus has always been clean eating and healthy foods although the actual foods have changed over the years.

While never slowing in her passion to create by making real food, healthy personal care, and cleaning products, she also experienced being the food editor for a print and online publication called WNC Woman based in western North Carolina.

Currently, Sandy is a Food Writer at 50PlusLivingWNC.com. She runs a Facebook page called Sandy’s Food for Thought. You can also contact her with recipe requests or if you also love to talk food: SandysFoodForThought@gmail.com