If you’re looking for an easy tortilla recipe to make, this Plantain Tortilla recipe is for you! A grain-free option that is delicious.
As a good Puerto Rican, I love making anything with plantains! So when I finally made the Plantain Tortillas, I fell in love.
I like them because they’re a little bit easier to make than the typical flour tortillas. As easy as the tortillas made with yuca because you just boil, mash, and make!
These tortillas are very filling. I like to use them best for dinner. I like to stuff them with shrimp with garlic butter or baked beef meatballs.
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Why This Recipe Works
- This is a gluten-free tortilla recipe
- It is very economical to make.
Recipe Ingredients
- Plantain- For this recipe, you need green plantains, for this recipe is ok if the plantains are a bit yellowish. Now, depending on how green your plantains are is the flavor the tortillas will have. The more yellow they are, the sweeter they will be.
- Salt- You always need a little bit of salt, even if you’re going for sweeter tortillas.
- Oil- I always use vegetable oil, but you can use coconut oil or even avocado oil.
- Water- You need 4 cups of water to boil the plantain. You can add some chicken or vegetable bouillon to the water to add more flavor if you like.
Variations
- Seasonings- You can change the flavor with different seasonings. You can use garlic or onion powder to give it a more savory taste. Or even add some red pepper flakes or cayenne pepper if you want to make spicy tortillas.
- Herbs- You can add almost any herb you like to this recipe, just don’t add too much so it won’t overpower the yuca flavor. Good options to add are recao, thyme, rosemary, or cilantro.
How to Make Plantain Tortillas
- Photo 1: First, peel the plantains. If you are new to this, I have a guide on how to peel a plantain just in case you need it. Then cut the plantain into about 2-inch-thick pieces.
- Photo 2: Then boil the plantains for 20 minutes or until they’re tender. Do not add salt to the water because we will add salt later on. Drain and put the plantains in a large bowl.
- Photo 3: I mashed the plantains until no more lumps were visible. I used a potato masher, but you can use a food processor. Once mashed, add the salt and oil and mash again until all the oil is integrated.
- Photo 4: Divide the dough into 10 equal pieces and shape into a ball. You can make fewer balls if you want to make bigger tortillas.
- Photo 5: For this part, you can use a tortilla press, a plate, or a small cutting board to press the tortillas. Take a piece of plastic film or a freezer bag, cut it open in half, and place the plantain ball in the middle. Flatten each ball until the tortilla is about ⅛ of an inch thick.
- Photo 6: In a large skillet over medium-high heat, cook the tortillas for about 4 minutes on each side.
Recipe Tips
- You can cook the tortillas in the oven at 350°F for about 15-20 minutes, but be sure to flip them halfway.
- Make sure not to make the tortillas too thin because they can easily break.
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Plantain Tortilla
Easy to make tortillas that you can have for breakfast, lunch, or dinner. Pair them with vegetables, chicken, beef, or even seafood!
Ingredients
- 2 green plantains
- 4 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
Instructions
- Peel the plantains by cutting the ends and making a lenghtwise cut on the skin of the plantain. Carefully lift the skin off. Then cut the plantain into 2 inch thick pieces.
- In a medium-sized pot, add the plantains and water. Cook for 20 minutes or until the plantains are tender. Then drain into a large bowl.
- Mash the plantains in a food processor, with a potato masher or a fork. Then add the salt and oil. Mash again until everything is well combined.
- Divide the plantain dough into 8 equal balls. Then use a freezer bag or plastic wrap to place each ball in the center and press to make a tortilla disk. Use a tortilla press, a small cutting board, or a rolling pin. Flatten each disk to about ⅛ inch thick.
- In a large skillet or griddle over medium-high heat, cook the tortillas for 4 minutes per side. After cooking, let the tortillas cool and then store them or serve them right away. Buen provecho!
Recipe Notes
Storage:
- Make sure not to stack the tortillas if raw because they will stick. You can place each disk on parchment paper to prevent it from sticking.
- Once cooked, let them completely cool. Store the tortillas in a freezer bag or an airtight container in the fridge for up to a week. Or you can freeze the tortillas so they can last up to 3 months.
Nutrition
Calories: 70kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 218mg | Fiber: 1g | Sugar: 8g | Vitamin A: 506IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 0.2mg
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