The Stovetop Method
- Cut the ends of the plantains and slice the peel vertically down the length of the plantain (this makes it easier to peel them later). Slice the plantain horizontally into 4-5 large chunks. Set a large pot of water over high heat and add plantains. Bring to a boil, cooking for about 15 minutes until the flesh of the plantains can easily be pierced with a fork.
- Drain the plantains. Remove peels (they should come off easily now) and drop into a blender with the salt. Blend on medium speed until the plantains come together in a ball of dough.
- Form the dough into 4-5 balls. The dough is very sticky! One at a time, place each dough ball between plastic (like from a zip-top bag) and roll out with a rolling pin (or press with a tortilla press).
- Heat a well-seasoned cast iron skillet over medium heat. Cook each tortilla for 1-2 minutes on each side or until browned. Serve immediately or store in an airtight container in the fridge, reheating before use.
The Baked Method
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the ends off the plantains and slice the peel vertically down the length of the plantain (this makes it easier to peel them). Slice the plantain horizontally into 4-5 large chunks. Remove the peels. Add the plantain chunks, egg, ghee, apple cider vinegar, and sea salt to a high-speed blender. Blend, starting on low and gradually increasing to high, until the mixture is completely smooth.
- Using a large spoon or cookie scoop, drop a heaping spoonful of the batter onto the lined baking sheet. Use the back of the spoon (or your finger) to spread the batter out in a circular motion, making it as thin as you can. Repeat until the baking sheet is filled (I can usually only fit 4 or 5 tortillas per baking sheet).
- Bake for 8 minutes, then remove from the oven. This recipe makes about 12 tortillas. Use immediately or store in an airtight container in the fridge, reheating before use.
- Serving Size: 3 tortillas
Keywords: Plantain Tortillas