Plantain-Taro Tortillas
Ingredients
- 2 yellow DOLE® Plantains, peeled and chopped
- 2 cups peeled and chopped DOLE® Eddoe (taro root)
- 1/3 cup tapioca flour plus additional for dusting
- 1 teaspoon lime zest (from 1 DOLE® Lime)
- 1 teaspoon fine sea salt
- 2 tablespoons plus 2 teaspoons coconut oil
Directions
1. Heat plantains, eddoe and enough water to cover by 2 inches to a boil in a large saucepot over high heat; reduce heat to medium and simmer 10 minutes or until fork-tender. Drain plantain mixture and cool 10 minutes; transfer to a food processor. Add flour, lime zest and salt; pulse until a sticky dough forms.
2. With wet hands, transfer dough to a floured work surface; divide into 16 equal pieces and roll each piece into a ball. Roll out each ball into a 6-inch round with a flour-dusted rolling pin.
3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add 2 dough rounds; cook 3 minutes or until lightly browned and edges begin to dry, turning once. Repeat with remaining oil and dough rounds to make 14 more tortillas. Makes 16 tortillas.
Tips & tricks
Try using these delicious, homemade gluten-free tortillas in your favorite DOLE® taco recipes such as Fresh Fish Tacos, Ultimate Chicken Tacos or Vegan Potato Street Tacos.