Plantain Tortillas have literally changed my life and they will change yours too! That might sound crazy but it’s so true. These are so easy to make because they only contain 2 ingredients! They are perfect for tacos, wraps, chips and can even be turned into a sweet treat by adding a little cinnamon and maple syrup. These tortillas are super stable and flexible making it easy to fill them with anything you like. Enjoy!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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 skins are 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.
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I really love this recipe and am wondering if you have any tips for make-ahead version. Could these be frozen after they are cooked perhaps? I’ve had not-so-great results when I’ve tried to prep the tortillas in advance. Appreciate any guidance!
Hi ksmith615! Thank you so much for sharing. I am so happy you love this recipe. They can absolutely be frozen! What I have found works well is to allow them to cool fully and then stack them with parchment paper sheets in-between each tortilla and then place in a plastic bag or container. When you are ready to use them remove from the freezer and re-heat in a pan or cast iron skillet. Let me know if you have any other questions! All the best!