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

April 9, 2014 by predominantlypaleo 58 Comments

 

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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Filed Under: aip friendly, baked goods, dairy free, egg free, gluten free, grain free, nut free, paleo, refined sugar free, snacks, vegan, yeast free

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Comments

  1. Anonymous says

    April 11, 2014 at 1:57 am

    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.

    Reply
    • predominantly paleo says

      April 11, 2014 at 1:59 am

      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!!!!

      Reply
  2. Anonymous says

    April 12, 2014 at 7:57 pm

    Hi, should the plantain be yellow or black?

    Reply
    • predominantly paleo says

      April 12, 2014 at 9:04 pm

      Plantains will be dark in color when ripe!

      Reply
      • Dave says

        August 10, 2015 at 6:10 am

        Do you have a link for plantain??
        Please

        Reply
        • predominantlypaleo says

          August 10, 2015 at 2:51 pm

          Plantains can be found in the fresh produce section near the pineapples, mangos and other fruits of that nature. They look like giant bananas!

          Reply
  3. Anonymous says

    April 15, 2014 at 6:22 pm

    What do you mean by yucca? I only know this green plant as yucca: http://en.wikipedia.org/wiki/Yucca. I assume you are not using this…???
    Thanks.
    Minna

    Reply
  4. predominantly paleo says

    April 15, 2014 at 7:25 pm

    Here is a link with a small photo of what I use. It can be found near the plantains in most larger grocery stores.http://latinfood.about.com/od/plantains-roots-tubers/p/Cassava.htm

    Reply
    • Minna says

      April 27, 2014 at 9:41 am

      Oh you mean cassava. I do know what that is, didn’t know it’s also called yuca!
      Thank you!
      Minna 🙂

      Reply
  5. Debbie says

    April 16, 2014 at 3:00 pm

    Very enticing. I’m not familiar with yucca and plantains. What is the taste like in the final product?

    Reply
    • predominantly paleo says

      April 16, 2014 at 3:37 pm

      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!

      Reply
  6. Phoenix Helix says

    April 17, 2014 at 12:41 am

    This is the featured reader favorite at the AIP Recipe Roundtable. Thanks for linking up!

    Reply
    • Naomi says

      May 2, 2014 at 5:27 pm

      I absolutely love your recipes. How many tortillas should this recipe make? Thanks.

      Reply
      • predominantlypaleo says

        May 2, 2014 at 5:52 pm

        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!

        Reply
  7. Iseult says

    May 13, 2014 at 11:17 am

    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?

    Reply
    • predominantlypaleo says

      May 13, 2014 at 3:37 pm

      You do not need to bake them between two sheets! Hope this helps, enjoy!!

      Reply
  8. Iseult says

    June 2, 2014 at 1:09 pm

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

    Reply
    • predominantlypaleo says

      June 2, 2014 at 2:35 pm

      Yes that should work!

      Reply
  9. Minna says

    July 1, 2014 at 7:49 am

    Do these stay pliable when cooled down?
    Thanks.
    Minna

    Reply
    • predominantlypaleo says

      July 1, 2014 at 10:20 pm

      Minna yes! If you feel they get too stiff (mine were fine by day 2) then you may heat them slightly and they will be fine!

      Reply
  10. Erin C says

    July 14, 2014 at 7:36 pm

    These are so freaking perfect, I just can’t stand it!

    Reply
  11. Ali_R says

    July 21, 2014 at 4:20 am

    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!!!

    Reply
    • predominantlypaleo says

      July 21, 2014 at 12:09 pm

      Yay Ali! We love them too and I truly have fallen in love with yuca! Check out my other AIP yuca recipes too!

      Reply
  12. Camala says

    August 8, 2014 at 2:28 am

    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.

    Reply
    • predominantlypaleo says

      August 8, 2014 at 12:39 pm

      It’s definitely a possibility! Go for it! 🙂

      Reply
  13. Maria says

    August 21, 2014 at 8:45 pm

    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?

    Reply
    • predominantlypaleo says

      August 22, 2014 at 1:35 pm

      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!

      Reply
      • Maria says

        August 25, 2014 at 2:00 pm

        Yes, please keep playing , and update us on bread-like yucca recepies!!

        Reply
  14. HB says

    September 8, 2014 at 3:45 am

    Just tried these. Epic fail!!! Just a sticky mess. I have promised enchiladas to a friend on Tuesday & now I’m super stressed. On the AIP, she’s missed Mexican food so trying to deliver. I tried to blend them in a food processor instead of blender. Not sure what went wrong.

    Reply
    • HB says

      September 8, 2014 at 3:57 am

      Do you mash the yucca before blending it all together or just leave it in chunks? And does it matter if yucca is still hot or does it need to be cooled?

      Reply
      • predominantlypaleo says

        September 8, 2014 at 2:52 pm

        I leave it in very large chunks before blending and it can be hot to blend. However, it DOES need to be cooled in order to work with the dough and roll it out. Did you let the dough cool? Did you add in the coconut flour after you let it cool? Also did you watch my youtube for tips? It seems to be helpful for some 🙂

        Reply
        • HB says

          September 8, 2014 at 3:09 pm

          I don’t see anything about coconut flour in the ingredients above? I’m trying it again now. It’s boiling but I left in big big pieces. I looked on YouTube for tips but not sure I found yours. Mine was just too runny & sticky. Also is it suppose to be completely smooth or will it be a little chunky? Thank you so much for responding. I’m just praying it works this time.

          Reply
        • HB says

          September 8, 2014 at 3:33 pm

          Ok I watched your YouTube clip. So mine look like yours right now. Only step I see different is that I’m blending the yucca & the plantains at same time right? Or should I just do the yucca first & let cool then get out those fibers then blend it with oil & plantain? I just can’t afford to mess it up this time so just making sure. Lol

          Reply
          • predominantlypaleo says

            September 8, 2014 at 4:13 pm

            You can blend them together. Use some coconut flour if it is too sticky. Sometimes chopping the yuca too small can make it stickier. But let the yuca cool, remove the woody core, then blend with the plantains. You can also reduce the oil and add in coconut flour. Add in the coconut flour at the VERY END after it is cool and blended.

  15. Jo Leigh says

    June 19, 2015 at 1:56 am

    Will this work using a standard blender?

    Reply
    • predominantlypaleo says

      June 19, 2015 at 11:30 pm

      Yes if you use smaller batches of yuca and don’t let it overheat by running it constantly. Better to turn off and on like a pulse almost.

      Reply
  16. Crystal says

    August 22, 2016 at 12:12 am

    Hi,
    Is there something I can sub for the plantain? I don’t do well with plantains. Thanks!

    Reply
    • predominantlypaleo says

      August 25, 2016 at 1:35 pm

      Try my Weeknight Paleo Tortilla recipe: https://predominantlypaleo.com/weeknight-paleo-tortillas-aip/

      Reply
  17. MSfighter2011 says

    June 9, 2017 at 6:39 pm

    Can you fill this with sweet and savory filling? Do you have some recipes that you recommend filling it with? I am diagnosed with an aggressive and Progressive form of multiple sclerosis so I am trying to eat cleaner and go more towards the autoimmune protocol diet or at least work towards paleo. So any recommendations would be greatly appreciated.

    Reply
    • predominantlypaleo says

      June 23, 2017 at 4:24 pm

      DEFINITELY! Fill with anything that sounds good to you!

      Reply
  18. Tina says

    February 5, 2018 at 5:10 am

    The first time I made them, they were perfect. Yesterday, I tried again and they got stuck to the parchment. They baked on top and raw on the bottom. I tried adding coconut flour, which I didnt do the first time, I made them. Still no luck.

    What I think was different this time, is that my yuca was warm when I blended it. Would that be the reason they didnt work? Any advice?

    Thank you

    Reply
    • predominantlypaleo says

      February 5, 2018 at 3:49 pm

      That could be a possibility though my yuca is always warm when I blend it. The other thing is sometimes yuca is softer to start with than others so it cooks faster and gets stickier when that’s the case. Have you tried my Weeknight Paleo Tortillas? Those are easy and use cassava flour!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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