Picture this, ripe plantains transformed into soft, pliable Plantain Tortillas that add a subtle sweetness to every bite. They're not just delicious; they're a game-changer for anyone looking to explore new flavors in the kitchen.
Jump to:
Why This Recipe Works
- Gluten-Free Option: Plantain tortillas are naturally gluten-free, making them a great alternative for those with gluten sensitivities or celiac disease.
- Unique Flavor: Enjoy the slightly sweet and nutty flavor of plantains, which adds a distinct taste to your dishes compared to traditional tortillas.
- Easy to Make: With just a few simple ingredients, plantain tortillas are easy to prepare at home, allowing you to customize them to your taste preferences.
Need a delicious idea for these Plantain Tortillas? Check out these Breakfast Tacos with Harissa Lime Sour Cream!
🥘 Ingredients
- Plantains: Act as the primary ingredient, giving the tortillas a unique, subtly sweet base.
- Egg: Binds the ingredients together and contributes to the tortilla's structure.
- Coconut Oil: Adds a touch of tropical flavor and aids in creating a soft texture.
- Salt: Enhances the natural flavors of the plantains and balances sweetness.
- Water: With this ingredient, plantain tortillas are pliable and easier to shape, aiding in the creation of perfectly thin and flexible tortillas.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Plantain Flour Tortilla: For convenience, use plantain flour instead of whole plantains. This alternative offers a simpler preparation method and can be easily pressed using a tortilla press for consistent results.
- Oil Substitution: An alternative to using oil in your plantain mixture for Plantain Tortilla recipe is to opt for avocado oil or olive oil, adding a unique flavor profile to the tortillas.
🔪 How To Make Plantain Tortillas?
Step One: Place all your ingredients except the water in a high-powered blender or food processor. Slowly pour in the water as the mixture comes together, blending until it resembles batter.
Step Two: Use a Cookie Scoop to portion out the batter into round tortilla shapes, ensuring uniform size for each tortilla. Shape the tortillas to be thin, aiding in the bubbling up and crisping during cooking.
Step Three: Place the shaped tortillas on two cookie sheets, with about 4 tortillas per sheet, each around 4-5 inches across. Bake the tortillas in the oven at 425°F for 10 minutes, then flip them and bake for an additional 7-10 minutes.
Step Four: Watch closely during the last few minutes of cooking to prevent burning, especially if the tortillas are thin, as they can quickly become overdone. Once ready, enjoy your freshly baked plantain tortillas as a delicious and versatile alternative to traditional tortillas. Fill them with your favorite ingredients and savor the unique flavors!
Hint: If reheating, warm the tortillas in a cast iron skillet over medium heat or microwave them briefly until heated through before serving.
👩🍳 Expert Tips
If you're going to make homemade tortillas, make sure to follow these top tips!
- Control Thickness: Adjust the thickness of the tortilla batter based on personal preference; thinner tortillas crisp up more for a crunchy texture, while thicker ones are softer.
- Use Parchment Paper: Use parchment lined baking sheet to prevent sticking and facilitate easy removal of the cooked tortillas, ensuring they maintain their shape.
💭 FAQs
I use 3 plantains. I kinda prefer yellow plantains over green plantains but that’s just because it makes em a tad easier to peel; gives a bit of sweetness to the tortillas. Peel; cut your plantains; you should have about 1 pound. I’ve never had exactly 1 pound – usually closer to 14 oz to be exact – but I don’t think a couple oz difference will matter in this case.
Yes, you can prepare plantain tortillas in advance. After cooking, store them in the refrigerator for up to five days in an airtight container or resealable bag lined with parchment paper. Reheat in a dry skillet over medium heat.
Plantain tortillas offer a healthy alternative to regular tortillas, with fewer calories, carbs, and fats. Ideal for low-calorie or low-carb diets, they are gluten-free and delicious.
Store leftover plantain tortillas in an airtight container in the refrigerator for up to a few days to maintain freshness.
Yes you can freeze plantain tortillas by laying them flat on a baking sheet for an hour. Then store them in a zip-top bag in the freezer for up to 3 months.
🧂Serving Suggestions
These are my favorite side dishes to serve with plantain tortillas:
- Beans: Beans are a common feature in Mexican cuisine, served with tortillas as a side or main dish.
- Cheese: Top your tortillas with cheddar, Monterey Jack, or queso fresco.
- Strawberry Jalapeno Salsa: Dip or drizzle tortillas with salsa verde, roja, or Pico de Gallo.
- Homemade Guacamole: Pair your plantain tortillas with fresh guacamole for a creamy touch. You can also try this with corn tortillas.
- Sour Cream: Add a dollop of sour cream for extra richness.
- Beef: Fill tortillas with ground or Slow Cooker Mongolian Beef for a hearty meal.
- Thin Sliced Chicken Breast: Grill, roast, or sauté chicken as a tasty tortilla filling.
- Seafood: Include seafood like Paprika Shrimp or Air Fryer Cod in tortillas for a fresh option. Fill the plantain tortillas with flavorful seasoned fish to create delicious Instant Pot Fish Tacos.
🍽 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Best Plantain Tortillas Recipe
Ingredients
- 3 Medium Plantains peeled & cut into chunks
- 1 Egg
- 2 tablespoon Coconut Oil melted
- ½ teaspoon Salt
- ¼ cup Water
Instructions
- Place all your ingredients except the water in a high powered blender. As your mixture comes together, slowly pour the water in & blend until it looks like batter.
- I like to use a cookie scoop to help make those round tortilla shapes & it also keeps each one about the same size due to the amount of batter.
- When shaping the tortillas, I try & make them pretty thin. This will help them bubble up & get crispy.
- I try & do two full cookie sheets & get about 4 tortillas on each sheet. They are about 4-5 inches across.
- Pop them in the oven at 425 for 10 minutes, then give them a flip & bake them for another 7-10 minutes.
- Try & really watch the last few cooking minutes. Depending on how thin you spread the tortillas, these babies could burn up. I’ve had it happen to me a couple times & it’s no bueno.
These Plantain Tortillas are a game-changer—soft, slightly sweet, and naturally gluten-free! Perfect for tacos, wraps, or even as a snack on their own. I love pairing them with spicy fillings for a delightful contrast. Let me know how you enjoy them!