These tortillas are so simple-made with just a few ingredients: green plantains, a dash of salt, and a drizzle of oil.
No flour, no sugar, no long ingredient list. Simple and versatile!
You will need GREEN plantains for this recipe. Green plantains are not sweet and are very dense. You can easily find them at a local farmers market for a low price.
To make plantain tortillas:
- Cut green plantains into 4-6 sections, leaving the peel on.
- Boil the plantains in water, leaving the peel on. Boil for approximately 30 minutes. The peel may come off when you check on them and that is okay- it means they are ready.
- Drain the water, and when cool enough to touch, remove the peels. Place the peeled plantain sections into a blender, add salt to taste and a dash of pepper, add a drizzle of cooking oil- this will make the dough less sticky and MUCH more easy to handle. Blend. It will blend into a dough-like mixture.
- Spoon out a small amount of dough, roll into a small ball. Press it using a tortilla press. (I always line the press with plastic wrap or with parchment paper). If you don’t have a tortilla press, just roll it out with a rolling pin between greased plastic or parchment paper.
- You can either bake the tortillas in the oven on a baking sheet, or place them in a pan on the stove top. Either way, they cook quickly and you will want to turn them so they cook nicely on each side. If you want your tortillas to brown, add a small amount of butter or oil to the skillet. Flip the tortilla after a couple minutes. Cook tortillas about 5 minutes on medium-low on each side, depending on how thick you make them.
The tortillas are flexible and work perfectly for tacos. For me, plantain tortillas are way easier and less messy to make than traditional corn or flour tortillas.
You can also get fancy and add Italian seasoning to the dough, use it to make a unique gluten-free, thin pizza crust. Oh the possibilities!
I have made these tortillas many times. In my experience, 1 plantain makes 2-3 -6 inch tortillas. The tortillas taste best served warm.
- 2 Green Plantains
- Salt to taste
- Pepper, optional
- 1 tbs Olive Oil
- Cut the the GREEN plantains in to 5-6 sections, leaving the peel on.
- Place sections, with peel still on, into boiled water.
- Allow plantains to cook, approximately 30 minutes.
- Poke the plantains to see of they are done. The peel should slide away and a fork should be able to poke into the plantain easily- although it will still be dense.
- Drain the water, and when cool enough, remove all the peels.
- Place the peeled plantains into a bender, add a dash of salt, black pepper, and drizzle some oil.
- Blend. After 20-30 second, it will form into a doughy mixture.
- Spoon out dough and form into small balls.
- Using a lined tortilla press, press out balls into tortillas. Or use a rolling pin- place balls between parchment paper or plastic wrap and roll out.
- Place the tortillas on a skillet and cook a few minutes on each side. How long you cook them, 1-5 minutes, will depend on the thickness. You will want to flip them so each side cooks evenly.
- You can also bake them on a lined baking sheet, cook approximately 10 minutes on each side.
- Serve warm.
- 1 plantain yield 2-3 6-inch tortillas.
- When cooking on a skillet, a cast-iron skillet will produce a more grilled look with blackened areas.
- I have had success refrigerating the tortillas and reheating them. They taste best served warm.
- For a quick, gluten-free meal, you can use tortillas a pizza shell. Simply bake the tortilla in an oven or toaster oven with sauce, cheese, and toppings of your choice.