Plantain Tortilla
Easy to make tortillas that you can have for breakfast, lunch, or dinner. Pair them with vegetables, chicken, beef, or even seafood!
Servings: 8
Calories: 70kcal
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!
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
