Green Banana Flour Tortillas
OK. I have to admit these were an experiment, but they came out with great texture. The flavor is earthy and tasted a bit like dark rye bread to me. I purchased this green banana flour because it was recommended in the Plant Paradox, but I really didn't like any of the recipes that called for it. However, make anything into a taco and I'd get excited about it. These were approved by our household and went on the make again list, which makes the recipe worth sharing.
Yield: 4
Equipment
- 1 Large Frying Pan or Flat Griddle
- 1 Large Frying Pan or Flat Griddle
Materials
- 1 cup Green Banana Flour
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 3/4 cup Very Hot Water
Instructions
- Mix all of the ingredients together using a fork. The dough should be easy to touch and easily form a ball. If it's very stiff you may need to add a teaspoon more water, too soft a couple of teaspoons more flour.
- Make the dough into 6 or 8 evenly sized balls. Use your tortilla press and parchment to flatten the tortillas. If you don't have a large griddle, flatten them one at a time as you cook them.
- Cook them over medium heat, covered, for about 3 minutes per side.
- This makes a nice flexible tortilla and is a little easier to work with than cassava.
Notes
The Tacos; Poached Shrimp, 3 per Taco Mexican Slaw; 4 cups Shredded Cabbage, 3 tbsp Avocado Mayo, 1 tsp Taco Seasoning, 3 tbsp Goat Yogurt, 1/3 cup shredded Romano Cheese Avocado (Wholly Guacamole Smashed Avocado Cups from Costco)