Plantain Tortillas have literally changed my life! That might sound crazy but it’s so true. These are so easy to make because they only contain 2 ingredients! Mexican food is by far one of my favorite cuisines and these tortillas keep me from missing out. They are perfect for tacos, wraps, chips and can even be turned into a sweet treat. These tortillas are super stable and flexible making it easy to fill them with anything you like. I have tried freezing them and they do hold up, although I suggest making a fresh batch and cooking right before you want to eat them. To turn them into chips cut in pieces (after following directions below) with a pizza cutter, brush with oil, sprinkle with sea salt and pop in the oven at 350 degrees for 20 min or so or until they just start to brown and crisp up. You can also put them in a dehydrator at 160 degrees for a few hours. To turn into a sweet treat (follow directions below) and drizzle with grade B maple syrup and sprinkle with Ceylon cinnamon. Enjoy!
- 2 medium size green plantains
- 1 tsp sea salt
- Bring a pot of water to a boil.
- Wash and cut plantain in a few pieces.
- Put in boiling water with skin on and boil for 30 min or until you can easily pierce plantain pieces with a fork. The more cooked they are the better the dough will stick together. I like to cook them until the skin is almost falling off.
- Once cooked allow to cool for a few minutes.
- Peel plantain and either hand mash with a potato masher (achieves a more rustic tortilla) or place in a food processor (to achieve a smoother tortilla) and process on high until a dough ball forms.
- Roll dough into equal size balls and place on a plate.
- Line a tortilla press with plastic wrap on both sides and place a dough ball in the center and press down.
- Tortillas can either be cooked one by one in a cast iron skillet or on a parchment lined baking sheet.
- If cooking in a cast iron skillet ensure it is slightly greased and carefully lay each tortilla one at a time in the skillet. Cook on both sides for around 30 seconds or until starting to brown and puff up.
- If cooking in the oven press all and lay out on a parchment lined baking sheet and bake at 435 degrees for 10-20 min. Keep an eye on them and flip multiple times until they start to brown.
- Place tortillas on a paper towel lined plate which will allow them to not get wet while they cool down.
- If you don't have a tortilla press you can roll out by hand and achieve a similar result.
How long will these tortilla last in the refrigerator?
I have kept them in the fridge for a few days and they have heated up nicely either in a cast iron skillet or the oven. I would say 2-3 days at most. You can also freeze them which I have done a few times. I think they are best made fresh but making a batch and then reheating does work ok too.
Thank you so much for this recipe. I just started the AIP diet to see if we could pinpoint foods that may be contributing to my migraines and it’s been a very hard first few days. I made fish tacos tonight using these in place of the flour tortilla and they came over very good. Coleslaw mix with some coconut balsamic vinegar and it was perfect. Thinking I’ll try the sweetened up version for breakfast which I’ve been really struggling with.
I’m so happy you found AIP. I hope it helps you as much as it has helped me. It can be hard in the beginning. Let me know if there is anything I can do to help! I’m so happy these turned out for you and your tacos sound fab!
Do you add the salt to the dough or afterwards to the cooked tortillas?
You add the salt to the dough. I hope you love them. Please let me know how they turn out!
Made these tonight for dinner! I served them with pulled pork, pico de gallo and guacamole. They definitely didn’t look as pretty as yours (FAR from it haha) but they tasted great! My husband loved them too, which was a bonus. 🙂 Thanks so much for sharing this awesome recipe! Will be making again soon.
Your taco’s sound amazing! Thank you for sharing. They take a little work in the beginning but will start looking better and better every time. The fact that your hubby loved them is a HUGE bonus!
Maybe I did it wrong but they stuck to everything, including the pan. My sauce pan was stained and sticky. Had to scrub hard with cleanser. Could coconut flour or another starch be added so they don’t stick so badly? I wanted them to work so badly!
Hi! I’m sorry they did not work for you. Here are a few things that may help. Plantain is super sticky but when it drys out it becomes less sticky. After you scoop the plantain dough out of your food processor roll into small dough balls (number of tortillas you are making) and let them sit for a few minutes until they feel less sticky. They should press/role out easier and not stick to your pan as much. Are you using a cast iron skillet? I personally have not used any of my other pans to make these. If you don’t have a cast iron skillet cooking them in the oven may work better for you. I have tried adding arrowroot to these in the past but I never get as good of a result as just the plantain and sea salt. I have not tried coconut flour. I hope these tips work. If you try again let me know how it goes. Thanks!
Hi! I’ve never used plantains. Any tips on how to buy the best as far as ripeness or color, etc? Thanks! These seem really interesting and I would love to try as chips with salsa and as tacos!
Hi! Yes, green plantains are much more starchy and have a more mild flavor. I tend to work mostly with green plantains however, if you can only find ones that are more yellow they will work too. Both green and yellow plantains need to be cooked to be edible whereas a very ripe black plantain could be eaten raw. I hope this is helpful! I hope this recipe works well for you. Please let me know if you have any other questions!