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!!!!
- 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
- Preheat oven to 350
- Boil the yuca for about 25 minutes on stovetop
- Remove boiled yuca from heat and drain water
- Combine cooked yuca, plantain, oil, and salt in a blender or food processor
- Blend until pureed (mixture will be thick, like dough)
- Cut a piece of parchment paper and line a large baking sheet
- 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
- Repeat process, making another tortilla, and again until your parchment paper is full
- Bake for 15-25 minutes or until cooked through (baking time will depend on how thick your tortillas are)
- Once cooked they will be slightly crisped on the edges and nice and pliable
- Allow to cool slightly and then fill them with all of your favorites
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.
predominantly paleo 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!!!!
Hi, should the plantain be yellow or black?
predominantly paleo says
Plantains will be dark in color when ripe!
Do you have a link for plantain??
Plantains can be found in the fresh produce section near the pineapples, mangos and other fruits of that nature. They look like giant bananas!
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…???
predominantly paleo says
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
Oh you mean cassava. I do know what that is, didn’t know it’s also called yuca!
Very enticing. I’m not familiar with yucca and plantains. What is the taste like in the final product?
predominantly paleo 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!
Phoenix Helix says
This is the featured reader favorite at the AIP Recipe Roundtable. Thanks for linking up!
I absolutely love your recipes. How many tortillas should this recipe make? Thanks.
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!
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?
You do not need to bake them between two sheets! Hope this helps, enjoy!!
Will these work with olive oil or coconut oil? I can’t get expeller pressed avocado oil where I live.
Yes that should work!
Do these stay pliable when cooled down?
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!
Erin C says
These are so freaking perfect, I just can’t stand it!
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!!!
Yay Ali! We love them too and I truly have fallen in love with yuca! Check out my other AIP yuca recipes too!
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.
It’s definitely a possibility! Go for it! 🙂
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?
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!
Yes, please keep playing , and update us on bread-like yucca recepies!!
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.
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?
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 🙂
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.
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
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.
Jo Leigh says
Will this work using a standard blender?
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.
Is there something I can sub for the plantain? I don’t do well with plantains. Thanks!
Try my Weeknight Paleo Tortilla recipe: http://predominantlypaleo.com/weeknight-paleo-tortillas-aip/
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.
DEFINITELY! Fill with anything that sounds good to you!
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?
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!