Plantain Tortillas
Bread, Scone, Muffin
Ingredients
3 large or 4 small yellow plantains about 2-2.5 pounds before peeling (see note)
1/3 cup egg whites (about 2 eggs worth)
3 tablespoons lard or coconut oil melted (I highly recommend lard if you have it!)
1 teaspoon lime juice
1/2 teaspoon salt
Description
Use for wraps.
Directions
Preheat your oven to 350.
Peel and chop your plantains and place in a food processor.
Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.
Puree until smooth.
Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet.
Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.
Notes
There are two types of plantains I’ve seen regularly in stores:
The more common are the larger ones, that look like bananas, and there are also shorter, fatter ones that are somewhat triangular. I tried this recipe with both, using 3 of the larger, more common kind, and 4 of the shorter, fatter ones. The recipe worked great both times. Since it’s not a baked good, and the starch in the plantains are a good part of what makes this recipe work, the measurement doesn’t need to be 100% exact. I’m guessing that the color of the plantain does have a lot to do with the outcome, though; green will not puree smoothly when raw, and if it’s gotten more brown than yellow, it will likely turn the tortilla quite sweet.