Imported from Instagram
Flourless Plantain Tortillas
Soft, flexible tortillas made with only green or partially ripe plantains and water. They are ideal for making tacos and are easier to handle when the cooked plantain is grated very finely and the tortillas are shaped very thin.
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Ingredients
- 4 Plantains (Green or partially ripe, small to medium-sized; peeled and cut)
- Water (Enough to cover the plantains during cooking; it can also be used to moisten your hands)
Steps
- 1
Peel the plantains and cut them into medium-sized pieces so they cook evenly.
- 2
Place the plantain pieces in a pot and add enough water to cover them.
- 3
Bring the water to a boil and cook the plantains for about 20 minutes, or until completely soft when pierced with a fork.
- 4
Drain the cooked plantains very well. It is important to remove as much water as possible so the dough does not become sticky.
- 5
Grate the plantains using the finest side of a cheese grater. Grating them this way will produce dough that is much easier to handle and less likely to stick.
- 6
Moisten your hands with a little water and, if desired, add a few drops of oil to make the process easier. Knead the dough with your hands until smooth and uniform.
- 7
Divide the dough and shape it into balls. Moisten your hands each time you prepare a ball to prevent the dough from drying out.
- 8
Flatten each ball to form a very thin tortilla. You can use a tortilla press or a rolling pin. The tortilla should be thin so it remains soft and flexible when making tacos.
- 9
If the edges are uneven, place a lid over the tortilla and press or trim around it to give the tortillas a uniform shape and size.
- 10
Heat a skillet over medium-high or high heat. Place a tortilla in the skillet and cook it for about 30 seconds on the first side.
- 11
Flip it and cook the second side for about 40 seconds, until cooked through and showing some golden-brown spots.
- 12
Flip it briefly one last time if needed so the tortilla finishes cooking and browns slightly. Repeat with the remaining tortillas and serve them hot for making tacos.
Notes
Four small to medium plantains yield approximately 18 thin tortillas. Cooking times in the skillet may vary; if the tortillas are thick, they may need a little more time. Keep the shaped tortillas covered while cooking the others so they do not dry out.
Nutrition per serving
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