Instructions

• Slice plantains into 4 sections, and then halve those sections lengthwise.
• Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
• Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (~30 seconds) – it will be sticky.
• Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin.
• To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas and cook until dried out and slightly browned on either side (~3 min per side).
• Enjoy immediately or store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month.