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.