Green Plantain Tortillas
Discover the art of crafting deliciously pliable tortillas using fresh green plantains! With just a handful of ingredients and a simple steaming technique, you’ll create tasty, gluten-free wraps that are perfect for tacos or quesadillas. Plus, don’t toss those peels—learn how to transform them into a nourishing natural fertilizer for your garden!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🧂Spices & Seasonings(1)
- salt
📦Other(1)
- green plantain
👨🍳 Instructions
- 1
Peel the green plantains and slice them thinly.
- 2
Dehydrate the slices in the oven, opening the door occasionally to release steam.
- 3
Once dry, process the plantain slices in a food processor or blender to make plantain flour.
- 4
Cook the plantains in salted water for 40 minutes until soft.
- 5
Process the cooked plantains with a bit of cooking water for 45 seconds to form a dough.
- 6
Form the dough into balls and flatten them to make tortillas.
- 7
Cook the tortillas in a skillet over high heat for 30-40 seconds on each side.
- 8
For the peel, boil it, let it cool, strain the liquid, and use it as a natural fertilizer.
💡 Pro Tips
- ✓Dehydrate plantain slices at 200-225°F for 3-4 hours until they snap cleanly when bent, as higher temperatures will caramelize sugars and create bitter flour.technique200-225°F
- ✓Cook plantains in 2% salted water (20g salt per liter) to season the starch granules from within and prevent the dough from tasting bland.ingredient2% salinity
- ✓Add cooking water gradually during processing - start with 2-3 tablespoons per cup of cooked plantain to achieve proper gluten-free dough elasticity without making it sticky.technique2-3 tablespoons per cup
- ✓Rest formed tortilla balls for 10-15 minutes covered with damp cloth so starches fully hydrate and prevent cracking during flattening.timing10-15 minutes
- ✓Cook tortillas on a dry cast iron skillet preheated to 400-450°F - the high heat creates steam pockets that make them puff while preventing sticking.equipment400-450°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Green Plantain Tortillas
Discover the art of crafting deliciously pliable tortillas using fresh green plantains! With just a handful of ingredients and a simple steaming technique, you’ll create tasty, gluten-free wraps that are perfect for tacos or quesadillas. Plus, don’t toss those peels—learn how to transform them into a nourishing natural fertilizer for your garden!
📝 Ingredients
Serves 4🧂Spices & Seasonings(1)
- salt
📦Other(1)
- green plantain
👨🍳 Instructions
- 1
Peel the green plantains and slice them thinly.
- 2
Dehydrate the slices in the oven, opening the door occasionally to release steam.
- 3
Once dry, process the plantain slices in a food processor or blender to make plantain flour.
- 4
Cook the plantains in salted water for 40 minutes until soft.
- 5
Process the cooked plantains with a bit of cooking water for 45 seconds to form a dough.
- 6
Form the dough into balls and flatten them to make tortillas.
- 7
Cook the tortillas in a skillet over high heat for 30-40 seconds on each side.
- 8
For the peel, boil it, let it cool, strain the liquid, and use it as a natural fertilizer.
💡 Pro Tips
- ✓Dehydrate plantain slices at 200-225°F for 3-4 hours until they snap cleanly when bent, as higher temperatures will caramelize sugars and create bitter flour.technique200-225°F
- ✓Cook plantains in 2% salted water (20g salt per liter) to season the starch granules from within and prevent the dough from tasting bland.ingredient2% salinity
- ✓Add cooking water gradually during processing - start with 2-3 tablespoons per cup of cooked plantain to achieve proper gluten-free dough elasticity without making it sticky.technique2-3 tablespoons per cup
- ✓Rest formed tortilla balls for 10-15 minutes covered with damp cloth so starches fully hydrate and prevent cracking during flattening.timing10-15 minutes
- ✓Cook tortillas on a dry cast iron skillet preheated to 400-450°F - the high heat creates steam pockets that make them puff while preventing sticking.equipment400-450°F