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Fresh Green Banana Tortillas

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Fresh Green Banana Tortillas

These tortillas are made from 3 lbs of the greenest bananas you can find. You can also make them with plantains.
Servings 20 Tortillas
Prep Time 8 minutes
Cook Time 8 minutes
14 minutes
Total Time 30 minutes

Equipment

  • 1 Pressure Cooker
  • 1 Large Steel or Glass Bowl
  • 1 Potato Masher
  • 1 Measuring cups and spoons
  • 1 tortilla press optional, you can also use a cutting board and a rolling pin
  • 2 Pieces of Parchment Paper
  • 1 Griddle or 2 large frying pans

Ingredients

  • 3 lbs Green Bananas, Organic
  • 1 cup Water
  • 1/2 tsp Salt Iodized Sea Salt
  • 2 Tbsp Avocado Oil or EVOO
  • 1 1/2 cup Cassava Flour Depending on how moist your bananas are, you may need to add a little more flour or warm water.

Instructions

  • Try to get a bunch of bananas that are close to 3 lbs.
  • Cut the ends off of the bananas cut them in half and score the side. Peel them by pulling the skin away where it's scored. Green bananas are more difficult to peel than ripe ones. Don't be concerned that they start to turn brown, green bananas oxidize quickly, but the process stops when they are cooked.
  • Place them in your pressure cooker with one cup of water and pressure cook for 8 minutes. (If you don't have a pressure cooker you can cook them over medium heat with 2 cups of water for 15-20 minutes or until very soft.)
    Put the cooked bananas and any remaining liquid from the pot into a large bowl and add 1/2 tsp Salt, 2 Tbsp Avocado Oil.
  • Add 1 cup of Cassava Flour. Use a potato masher or large fork to combine the ingredients. Be careful, they will still be very hot.
  • Once these ingredients are well mixed add another 1/2 cup of cassava flour and mix it in with the masher. You may need to let the dough rest for a few minutes until it's cool enough to handle.
  • Knead the dough into a ball. It should feel firm, stretchy, and it should not stick to your hands. (Almost the consistency of play dough.) If the dough is sticky add another 1-2 Tbsp cassava flour.
    Once the dough is a good consistency, divide it in half, then in half, then in half. You should end up with balls that are just the right size. If you have a tortilla press they don't need to be round. No matter what shape they go in, the press will make them round.
    Make half the dough into balls and make the other half while the tortillas are cooking. This batch should make 20 or more taco size tortillas.
  • Preheat your griddle to medium heat.
    Press out the dough balls between two pieces of parchment. The tortillas should easily come off of the parchment, if they are sticking your dough is too wet. (Don't toss it! Just put it back in the bowl and add more cassava flour to your whole batch. It's a very forgiving recipe).
  • Place them on your griddle. They become soft when you first put them on the griddle, so if you need to move them around give them a few minutes. Do not grease your griddle.
    They will start to puff up as they cook. When you can see the bubbles they are ready to flip, about 3 min per side.
  • They should be light golden. If they are dark, just turn your griddle temp down a little. Even if they get quite dark and crispy they will soften as they rest.
  • Stack them on a plate to cool. These are easy to freeze. We usually eat them 4 at a time, so I put parchment between every 4 tortillas and freeze them in a zip lock. Put them on a small plate to defrost. Bake or microwave to reheat. Hope you love them!!! They are my FAVORITE.
Calories: 117kcal
Cost: $4
Course: Appetizer, Bread and Crackers, Dinner, Lunch, Side Dish
Cuisine: Mexican
Keyword: Bakery, Cassava, Comfort Food, Grain Free, Keto, Lectin Free, Side Dishes, Snack, Vegan, Vegeterian

This is great Cassava Flour, and very inexpensive, usually under $4.50 per pound. You can find it on Amazon if you click here; LINK

I have been using this Tortilla Press for years. I had a 10″ press, but broke it. I think because of the physics of it, the 8″ press is just more durable. You can find it on Amazon if you click here: LINK

I cook with my Pressure Cooker almost every night. For holiday meals I often have 2 of them going. I also use the slow cooker option, hard boil eggs, and cook my green bananas! I prefer Insta Pot because they hold up and the insert is steel, not teflon plated. You can find this on Amazon if you click here: LINK

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