How-to Make Plantain Tortillas

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Plantain Tortillas

Whether you to avoid consuming corn and grains because have an allergy/intolerance or maybe you just prefer to limit how often you eat them, either way we all know this makes eating Mexican food a challenge. I am next to certain this life isn’t worth living without tacos – I’m just sayin’. OK that may be a bit dramatic, but I for one don’t actually love the idea of never having a taco again, just because I want to make healthier choices.

With Cinco de Mayo and several trips to Mexico falling within a one-month period, tacos have definitely been on my mind and in my dreams! I decided rather than cry while everyone around me was indulging in all the tacos, I used this as inspiration to come up with an alternative.

Plantain tortillas are certainly not something I invented, I have seen plenty of adaptations, some call for eggs, some use the plantains uncooked. I have played around with many variations, but these seem to be what works best for me (lightly adapted from this recipe). The key is green plantains. The greens ones are starchy and less sweet than the yellow. For my money, these produce the most authentic tortillas. I also recommend cooking them first, it softens them and when you add some water the mixture feels just the way traditional masa feels when making homemade tortillas.

There are a few steps here, but they are well worth it, you’ll think so too, especially as you are enjoying epic tacos. Plus you can make the tortillas ahead of time, store in the fridge and cook up anytime within 3 days, or so.

I find adding the fresh lime zest to really tone down any sweetness and bring out the traditional tortilla vibes. I have also been known to add a pinch or two of chile powder or garlic powder, for extra flavor.

Let’s get to it…

How-to Make Plantain Tortillas

How-to Make Plantain Tortillas

Start with 4 green plantains or about 2 1/2 lbs.

How-to Make Plantain Tortillas
How-to Make Plantain Tortillas
Cut the ends off and cut the plantain into 3-inch pieces. You can leave the peel on.
(Tip: cut a thin slice into the peel on one side, this makes removing the peel later, super easy)

How-to Make Plantain Tortillas

Add the plantains to a large pot and cover with water. Bring to a boil and then boil for 15-20 minutes, until the plantains are soft and tender, but not mushy.

How-to Make Plantain Tortillas

Drain the plantains. Once cool enough to handle, peel the skin off.

How-to Make Plantain Tortillas
How-to Make Plantain Tortillas

Add the plantains to a large bowl and start mashing. You can use a potato masher, a fork or you can add to your food processor. I always do this by hand with a potato masher. Keep going until most of the lumps are gone and it’s nice and pliable. Add lime zest, salt and a small amount of water, as needed. I usually add around 1/4 cup or so, total. But go a little at a time, mash it up and then see if you need more.

How-to Make Plantain Tortillas
How-to Make Plantain Tortillas

You’ll know the mixture is good when you can form it easily into small balls or one large ball of the dough.

How-to Make Plantain Tortillas

Using your hands, roll the dough into approximately 2-inch balls.

How-to Make Plantain Tortillas

Place the ball between two sheets of plastic wrap (I use a large ziplock bag with the edges and the top cut off) and on your tortilla press. (Without the plastic it can stick to the press). Press out your tortillas.

How-to Make Plantain Tortillas

Slowly and carefully peel off the plastic and place the tortillas onto a parchment paper lined baking sheet or cooling rack. Dampen your fingers and mend any tears that may happen and don’t freak, they don’t have to be perfect. Continue until all the dough is gone. I use a baking pan and just continue layering parchment paper on top, adding another layer of tortillas and this is a great option for storing. The uncooked tortillas will keep, covered well (cover the pan well, with plastic wrap) in the refrigerator for up to 3 days. I am sure they could also be frozen, but mine never make it that long.

How-to Make Plantain Tortillas
To cook: heat a non-stick pan OR seasoned cast iron skillet over a medium heat. If your cast iron skillet isn’t well seasoned, add a very, very small amount of oil and rub it in well. We just don’t want the tortillas to stick, but we don’t want to fry them either. Heat for about 2 to 3 minutes on the first side until lightly browned, carefully flip and heat the other side. You want the tortilla to be barely browned, cooked and still pliable but not crispy. Let cool a minute or two and then load up with your ingredients.

Enjoy as you would any other tortilla.

How-to Make Plantain Tortillas

How-to Make Plantain Tortillas

{ 9 comments… read them below or add one }

1 Jennifer S. June 2, 2015 at 7:40 am

I’ve made these in a different fashion (more soupy and baked in the oven) – aren’t they the most awesome replacement for corn tortillas? Are yours really plantain-y tasting or are they more bland?

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2 Linda June 2, 2015 at 8:50 am

Wow, these plantain tortillas look fantastic, I will try and make them soon!!
Thank you so much for sharing your lovely recipes,

namaste, Linda

Reply

3 CyberLady June 2, 2015 at 11:50 am

Hello,

Thank You So Much For This Recipe, Going To Try It Sometime This Week.
Love Your Website It’s Awesome. Maybe You Can Create Video’s For The
Recipes.

Have A Great Day, Wishing You Health, Wealth, and Love !!!!!!!!!!!!!!!!!!!!!!!!

Reply

4 Jessi June 14, 2015 at 3:25 pm

Love this recipe! Such a huge hit in our home!

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5 Laura W. June 14, 2015 at 9:08 pm

I ‘m really excited about trying these! My store only had red plantains, no green ones. There was ones that looked like these in size and shape but they definitely weren’t green, more brown- I’m thinking they’re the same but maybe were overly ripe from being at the store too long. So I went ahead and picked up the red ones- do you think they’ll work for this recipe?

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6 Deb johnson July 12, 2015 at 9:15 am

I have made these three times now and wish I could mass produce them. They are fabulous and make dietary changes a little easier to accept. Thank you from a reluctant vegan. … :)

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7 Julian August 30, 2015 at 4:01 pm

Made these for my tacos, tasted great and worked just as said.

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8 thefolia August 30, 2015 at 10:57 pm

So excited to come across this! I wrap my tacos with lettuce but I can’t wait to try the plantain idea. Where is the tortilla press from?

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9 shawna March 25, 2017 at 10:57 am

Thankyou so much for this recipe!! i can finally enjoy tortillas again!
Love these! can’t tell the difference…i actually like them better then corn!

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