Personal

Car Stuff

Extras

Plantain Tortillas

To satisfy a wrap craving, try rolling up a Plantain Tortilla.
From zenbellycatering.com Makes 12 5" tortillas

3 large or 4 small yellow plantains, about 2-2.5 pounds before peeling
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

1. Preheat your oven to 350.

2. Peel and chop your plantains and place in a food processor.

3. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.

4. Puree until smooth.

5. 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 (spaced as shown above)

6. 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.

7. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.

Notes:
There are two types of plantains. 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.