Every time we travel to Costa Rica one of our first outings is to Super Nosara grocery store for some staple food items to make breakfasts and a few dinners at the house. One thing I always get excited about is the chili lime plantain chips they sell. They just do them right, and I have yet to find them here in the states with the same texture and flavor. I am trying to recreate the perfect plantain chip, so stay tuned for that recipe coming soon.

However, while working on my chip recipe, I started thinking of other ways to use the plantain. I had heard of people making tortillas with them but didn’t think I would be interested in a banana-flavored tortilla. That is… until I tried one. The key is buy green plantains, as they don’t have a single hint of “banana” to them. After a few attempts at making them and dealing with how sticky they are, I realized all they really need is plantains, a little salt, and a dusting of garbanzo flour. So simple.

They make the perfect fluffy and delicious gluten-free tortillas to carry all your yummy Mexican fillings.

Plantain tortillas (gf)

Patty Malcolm | Chickfoodtv

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course dinner, Lunch

Cuisine Mexican

Servings 12 tortillas

Ingredients

  

1x2x3x

• 4 large green plantains
• pinch of salt 
• 1/2 cup garbanzo flour for dusting 

Instructions

 

• BOIL. Bring a large pot of water to a boil. Cut ends of plantains off and slice into rounds leaving peel on. Boil for 15 minutes or until the plantains become fork tender. The cooking water will turn black... this is normal. Drain. Let cool.
• PEEL. Once cooled peel the skin off the plantain rounds and add to a food processor. Blend until they form a dough ball, about 30 seconds. Remove dough and place on a lightly dusted cutting board.
• PRESS. Divide dough in evenly into small dough balls. Place a piece of plastic (ziplock bags cut in 2 squares work great) into the tortilla press, add dough ball and top with another piece of plastic then close to create thin tortilla.
• HEAT. Heat a skillet with a neutral oil, like avocado or grape seed, and cook each tortilla for about 1 minute on each side, until lightly browned and toasted. Repeat until you've cooked all of the tortillas.
• SERVE. Enjoy

Notes

• Ripe plantains work too, but may give a slight "banana" flavor to cooked tortilla, so I use green/unripe plantains
• The dough is very sticky to work with, this is normal 
• Use a well seasoned cast iron pan, if you want to avoid oil

Tried this recipe?Let us know how it was!