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
Start with 4 green plantains or about 2 1/2 lbs.
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)
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.
Drain the plantains. Once cool enough to handle, peel the skin off.
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.
You’ll know the mixture is good when you can form it easily into small balls or one large ball of the dough.
Using your hands, roll the dough into approximately 2-inch balls.
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.
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 greatoptionfor storing. The uncooked tortillas will keep, covered well (cover the pan well, with plastic wrap) in the refrigeratorfor up to 3 days. I am sure they could also be frozen, but mine never make it that long.
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.
[print_this]Plantain Tortillas
makes approximately 15-18 tortillas
- 4 plantains, about 2.5 lbs
- 1/4 teaspoon fine sea salt
- zest from 1 lime
- water, as needed – probably around 1/4 cup
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)
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, but not mushy.
Drain the plantains. Once cool enough to handle, peel the skin off.
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. 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.
You’ll know the mixture is good when you can form it easily into small balls or one large ball of the dough.
Using your hands roll the dough into approximately 2-inch balls.
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. Press out your 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 greatoptionfor storing. The uncooked tortillas will keep, covered well (cover the pan well, with plastic wrap) in the refrigeratorfor up to 3 days. I am sure they could also be frozen, but mine never make it that long.
To Cook the Tortillas: 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 2 to 3 minutes on the first side, carefully flip and heat the other side. You want the tortilla to be barely browned, cooked and still pliable. Be careful not to burn. Let cool a minute or two and then load up with your ingredients.
Enjoy as you would any other tortilla. Eat ALL the tacos, make enchiladas or cut these into triangles, fry them up and make chips.
NOTES: I haven’t yet tried making these without the tortilla press. It’s possible you could place the dough balls between two sheets of parchment paper and roll it out with a rolling pin, but I would highly suggest you just buy a tortilla press. It’s cheap and it lasts forever.
Try adding a pinch or two of chile powder or garlic powder, for extra flavor.
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