Baked Paleo Tortillas {Grain free, Nut free, Vegan}

It’s TEX-MEX time! When I asked all you lovely friends what you wanted to see more of, TEX-MEX was ranked up there with requests for world peace and 75 degree days year round. Clearly I am not equipped to facilitate the latter two but TEX-MEX, this girl can do!

I have mentioned before that I am a Texas native…and I will likely mention it in every post that has avocado or cowboy boots, because I am THAT proud. As we Texans like to say: TEXAS – no greater country in the world! And while that might be a slight exaggeration, it’s really not. TEXANS are like no other. We pride ourselves on waving to other cars passing by, meeting friends wherever we go, and our ability to put down more tacos and queso than all of the Eastern Hemisphere. Only problem is when you stop eating corn and cheese. Strike – you’re out!!!!

So after cutting grain and dairy, I made a promise to myself ) after sinking into a deep depression about all of my Southern foods I would miss) that I would find ways to revisit my roots in a MUCH healthier way! May I present to you….BAKED PALEO TORTILLAS!!!!

Ingredients:

  • 2 cups coarsely chopped yuca (peeled and cleaned)
  • 1 ripe plantain
  • 2 tablespoons avocado oil plus 2 more teaspoons
  • 1 heaping teaspoon freshly ground garlic sea salt
  1. Preheat oven to 350
  2. Boil the yuca for about 25 minutes on stovetop
  3. Remove boiled yuca from heat and drain water
  4. Combine cooked yuca, plantain, oil, and salt in a blender or food processor
  5. Blend until pureed (mixture will be thick, like dough)
  6. Cut a piece of parchment paper and line a large baking sheet
  7. Take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten into a round tortilla by hand
  8. Repeat process, making another tortilla, and again until your parchment paper is full
  9. Bake for 15-25 minutes or until cooked through (baking time will depend on how thick your tortillas are)
  10. Once cooked they will be slightly crisped on the edges and nice and pliable
  11. Allow to cool slightly and then fill them with all of your favorites
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Comments

  1. Anonymous says

    omg…I’m a Texas native also! I DO miss the friendly people there and just yesterday I was thinking ( at a stop light across from a Mexican restaurant) what I really miss since going Paleo….TEX-MEX!!! :)
    I’ve only dealt with yucca once and it was kind of a pain, but this sounds awesome, so I’ll have to try it. Thanks for sharing.

    • says

      This was not difficult at all!!! If you have a Vitamix or similar blender, all the ingredients get to stay in there (after the yucca is cooked). So literally I just scoop it out of the blender and then flatten. Hope you like them!!!!

    • says

      Yucca is a starch that comes in the form of a tuber and Plantains resemble large bananas in appearance. Both are great for making starchy subs for glutenous foods. The taste is neutral, and is more influenced by whatever seasoning you choose!

      • predominantlypaleo says

        Naomi I think this made about 6-8…It will depend on how big they are. Thanks for the nice words! Hope you enjoy the tortillas!

  2. Iseult says

    Delighted to find this recipe – I look forward to trying it. Do you mean the tortillas should be baked between two layers of parchment paper, or is the top paper used only for flattening them?

  3. Iseult says

    Will these work with olive oil or coconut oil? I can’t get expeller pressed avocado oil where I live.

  4. Ali_R says

    Made these tonight, they taste great (used plain salt vs. garlic), they will work wonders for taquitos and enchiladas. It is so nice to find a recipe that isn’t a glorified crepe; plus I can’t have egg whites so this recipe is a savior! Whipped up a double batch, used a tortilla press. Initially tried to use those wax paper pop up sheets but the dough stuck to that terribly, switched to parchment and voila! Tried frying one too, it worked but was crazy hard to flip so stuck with baking them. Managed to get 28 tortillas!!! Woot! Woot! Making a freezer full tomorrow – THANK YOU!!!

  5. Camala says

    Hi There, I’m curious if you think this dough would work for your empanadas and things such as that – perhaps with a green plantain? It seems much more easily workable than the plain yucca dough.

  6. Maria says

    I just made these and they are wonderful! Of course I am partial to yucca and plantains since i am Cuban by birth and these are staples in our diet! So thank you so much for this recipe.
    I was just wondering if yucca would work as a base for burger buns? Wondering if maybe by adding eggs and arrowroot flour it would work…have you ever thought about yucca bread?

    • says

      I have made buns before and they “work” but they do have part of the center that stays sort of, well, potato-ey. I have experimented with some other options and I believe they will need eggs to work right. I am still definitely playing with all the options!

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