While experimenting with plantain chips and garlicky guac (<- a must-try recipe, btw), I had a few leftover plantains and was up for some experimenting.
Per usual, the big, wide internet didn’t let me down. And, in fact, it led me to discover that, among the many things you can do with plantains, you can make TORTILLAS with them.
I know! It’s crazy. It’s magic. It’s delicious. Let’s do this!
Origins of Tortillas
It is believed that the first tortillas were made of corn and were created in Mesoamerica around 10,000 BC. They were a staple for Aztecs and Mayans and have since become a staple in Mexican cuisine and beyond!
In this recipe, we apply the concept of the tortilla to green plantains!
How to Make Plantain Tortillas
This recipe is so easy, requiring just 3 INGREDIENTS. Again, I know! It’s crazy!
You start by boiling sliced green plantains for 15 minutes to soften and tenderize the fruit. Then you just peel, throw them into a blender or a food processor with salt, and blend until you have a sticky “dough.”
Next, to roll out, I went with tapioca flour to keep this recipe both gluten-free and grain-free.
You can also try smashing the tortillas between wax paper or plastic bags, but I found this to yield super sticky dough that was unmanageable – tapioca to the rescue!
All that’s left is a quick cook in a skillet (5-6 minutes total) and you have real-life tortillas on your hands!
I know what you’re thinking – they are probably doughy in the middle and gross and not sturdy. But no! They cook all the way through, aren’t doughy in the slightest, and are SO sturdy I would bet money they’d hold more toppings than a traditional corn tortilla.
Yeah, I said it.
I hope you LOVE these plantain tortillas! They’re:
Easy to make
Customizable (add garlic or herbs!)
Flexible + sturdy
Neutral in flavor
& Super delicious
These would make the perfect vessel for things like Vegan Barbacoa, Vegan “Pulled Pork,” Quinoa Taco Meat, Garlicky Guacamole, Roasted Jalapeño Vegan Queso, Saucy Portobello Mushrooms, and 10-Minute Chimichurri. I also bet they would work wonderfully for enchiladas (next on my list)!
I also think, if baked, they would make a delicious tostada. Or, if sliced and then baked, they would make a delicious chip (see notes)!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistaker on Instagram so we can see your tortillas in action. Cheers, friends!
3-Ingredient Plantain Tortillas
- 2 large green (unripe) plantains
- 1 tsp sea salt
- ~1/4 cup tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
- coconut oil or avocado oil (for cooking)
- Slice plantains into 4 sections, and then halve those sections lengthwise (top to bottom // see photo).
- Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
- Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin (see photo). The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
- Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
- To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil). See notes for baking instructions.
- Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.
*Nutrition information is a rough estimate.
*Recipe heavily adapted from the talented DoYouEvenPaleo.