Plantain Tortillas

Posted by on Aug 17, 2013 in Dinner, grain-free, Lunch, Paleo, potluck, Vegetarian | 149 comments



Plantain Tortillas

A while back, my friend Johnny from Eating For Idiots and I had a cooking day and came up with a recipe for cilantro-lime chicken with ranchero sauce on plantain tostadas.  Long story short, the tostadas were pretty much an accident, due to the ripeness of the plantains I had: Green plantains are great for making chips or tostones, and ripe plantains are great for mashed plantains or used for baking. The ones I had were yellow; not quite ripe, not quite green. But it turns out they were perfect for this accident invention: Plantain tostadas!

the zenbelly cookbook

When I decided to make fajitas with the grassfed flat iron I got from Fallon Hills Ranch this week, I knew I wanted to give it a coffee rub and grill it, but I wasn’t sure about the wrapper. Classic paleo problem, right? Lettuce leaves are always a good option, but let’s face it: They’re not a tortilla. Jicama is one of my favorites, but a bit of a mess with juicy fillings; better as a crispy taco shell than a stand-in for a flour tortilla. Cauliflower tortillas are delicious, and what I planned to go with on this occasion, until I got to the store and saw the yellow plantains. I wasn’t sure how they’d hold up; I wanted a tortilla that folded without breaking and was sturdy enough to hold the hearty fajita fillings. But I also wanted them to be soft like a homemade corn or flour tortilla. The result?

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Perfection!

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Not only do these bad boys fold,

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…they roll!

The process is a little bit messy, but extremely simple:

Everything gets pureed in the food processor and then baked in the oven.

The tortilla batter is dropped onto a baking sheet, about 2 tablespoons each.

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A ladle is used to spread out the batter about half way.

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Once they’re about half the size they need to be, wet fingers are used to get them as thin as possible

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Like this:

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Four will fit on a standard baking sheet, so you may have to cook them in batches. They reheat well, so making ahead is a good option!

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Once they’re all cooked, they can be grilled or slightly charred on a gas flame. Or just eaten as-is! They were perfect for our fajita spread, and I have a feeling will become a part of our regular rotation. If I was packing kids’ lunches, these would definitely be making an appearance!

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Plantain Tortillas

(makes 12 5″ tortillas) 
 

3 large or 4 small yellow plantains, about 2-2.5 pounds before peeling *
1/3 cup egg whites (about 2 eggs worth)
3 tablespoons lard or coconut oil, melted (I highly recommend lard if you have it!)
1 teaspoon lime juice
1/2 teaspoon salt

  1. Preheat your oven to 350.
  2. Peel and chop your plantains and place in a food processor.
  3. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.
  4. Puree until smooth.
  5. Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet (spaced as shown above)
  6. Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
  7. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.

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* There are two types of plantains I’ve seen regularly in stores:
The more common are the larger ones, that look like bananas,   and there are also shorter, fatter ones that are somewhat triangular.  I tried this recipe with both, using 3 of the larger, more common kind, and 4 of the shorter, fatter ones. The recipe worked great both times. Since it’s not a baked good, and the starch in the plantains are a good part of what makes this recipe work, the measurement doesn’t need to be 100% exact.  I’m guessing that the color of the plantain does have a lot to do with the outcome, though; green will not puree smoothly when raw, and if it’s gotten more brown than yellow, it will likely turn the tortilla quite sweet.

 

 

 

 

 

 

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149 Comments

  1. Do you think it would work with just regular bananas. Or do you need the starch that’s in Plantation bananas?

    • Definitely need plantains. Bananas won’t hold up the way plantains do. I’m guessing they’d just turn to mush if you baked them this way…

      • Ah, that sad that regular bananas won’t work. The starch in Plantation are just too much, but that’s probably why the recipe works. :-(

      • Is this recipe in your book? :)

      • Yup! About 10 or 12 of my most popular recipes from the blog made it in there!

      • nice idea ,i have be doing it for while in Saint Lucia , in your photo ,you have family mamber of the banan , which is call macbo ,its like a plantain but dose not get as sweet when ripe, the main part of the family is banana ,plantain and macbo , i am sure they many various around the world

    • I’ve been making pancakes lately using just bananas and eggs. The texture is very much like a crepe but they do have a tendency to crack when you fold them. If you don’t mind that, I’d think you could use banana instead of plantain in these and get similar results.
      A sprinkle of arrowroot might help, but I haven’t played around with that.

  2. Yes! Taco nights are fun again! I will definitely make these, thanks for the recipe!

  3. looks amazeballs! Way to go!

  4. I am in awe!!! The one thing I’ve missed is something to make wraps/tacos in… I am soooo making these!!! I bow to your cooking creativeness!

  5. Fantastic! Do they taste sweet at all?

    • They’re a tiny bit sweet, but not overpoweringly at all. I made them once with lard and once with coconut oil, and the lard version was definitely less sweet than the coconut oil.

      • Do you think clarified butter would work?

      • Probably! I have made them with coconut oil and lard; both worked well. The difference I noticed was really just in the flavor, so I think any kind of fat would work great. Let me know how they turn out if you try it!

  6. I can’t wait to try these out. My wedding is coming up and i would love to have these as a tortilla option for myself and some of our paleo guests:)

  7. Any chance you could measure the volume of mashed plantain? Or weigh it on a kitchen scale? just saying that leaving the amount of plantain to your and my estimate of ‘large’ or ‘small’ leaves a lot of wiggle room… :)

    • I did just that with my banana bread recipe, for that very reason. But I didn’t mash these before I pureed them in the food processor, so didn’t get a good cup measurement. I would estimate weight to be about 1.5 pounds. I used the plantains (4 small) pictured above one time, and 3 large plantains the other, and they came out exactly the same.

      • I used two large plantains that came to over a pound with skins. The recipe came out great though I did make them a little thick, I think. I found out about this recipe from the latest Paleo magazine. The instructions are good and so is the flavor. I used some rendered fat from pork. I thought mine had enough black in the skin but they were really firm so I was nervous that they wouldn’t turn out right. I’m going to try to riff off of this with some herbs and such.

  8. I love all your recipes! I made these tonight for our soft tacos, and they turned out great!! I appreciate having a nut free paleo tortilla!! Thank-you thank-you!!!

    • Thanks Sheryl! I’m so glad you loved them!

  9. Wow! these are genius!! Love them and will definitely try this! Thank you for sharing.

  10. 1. Could another starchy veg (like say cassava/taro) work?
    2. Could you give grams/weight for ingredients (3 small is not a very exact measure, and my impression of small or medium may be different than yours)

    • I have no idea how another starchy vegetable would work, I’ve only tried plantains. Let me know if you try it!
      I’m guessing about 1.5 pounds. I used the plantains (4 small) pictured above one time, and 3 large plantains the other, and they came out exactly the same.

    • Actually, let’s go with 2-2.5 pounds. I’ll make the edits in the post. :)

  11. that is pretty genius!

  12. Hi, we have weekly taco night at my house and I am so excited to try the plantain tortillas. I LOVE anything that involves a palntain! I do have a question, if I was to make these a day or two before I eat them, how do I store them, the fridge or dry? and will they even last a few days, or should I just plan on eating them right after I make them? Thanks for the recipe!

    • I hope these are a great addition to your taco night! They store beautifully; just put them in either a ziploc bag or in an airtight container, and store them in the fridge. I actually just ate the last two from a batch I made 4 days ago, and they were still really good. You can reheat them by steaming, grilling, over a gas burner, in the oven, or in a pan. I’ve done almost all of these options to reheat them, and they all work great!

  13. Could you cut the recipe in half?

    • I don’t see why not! Just go with about a pound of plantains and cut the rest in half.

  14. Hi there, what would happen if i used the whole egg?

    • They’d be more…. eggy? :) I honestly can’t say for sure without trying it. I didn’t leave out the yolk because I avoid them (I know they’re the healthiest part), but for taste / texture purposes. They should still work though, but the end result will be a bit different, I’m guessing.

      • Thank you for the reply. My sister made them this evening, with the whole egg and from what I could tell, they turned out great :) so she loved your recipe. I’ll have to try next!

  15. This would be great to make at the same time as mayo or chocolate pudding so I can use the whites and yolks both right away :) I love my tacos with fried tortillas. Do you think these would be good fried or just weird?

    • For sure! I always feel pressured to make something with the yolks when I only use the whites. Good to go in with a plan :) As for frying: I definitely thought about how they’d turn out, but haven’t tried it yet. If it works, they’ll be GOOD. Please let me know how it goes it you try it before I do!

      • I save my egg whites (use the yokes for some other baking recipes) in the fridge for just such an occasion. Now I have a great way to move the egg whites out of the fridge. :D Thanks. These are nice and firm and don’t tear like lettuce leaves do.

  16. Your recipe worked beautifully! It’s a keeper!

  17. I love plantains, and these look delicious! Do you think this recipe could also work with pre-cooked sweet potatoes?

    • Maybe! I think a lot of what makes this recipe work is the starchiness of the plantains. So if sweet potatoes have a similar starchiness, they should work. Not sure if they’ll wind up with the same elastic quality as when plantains are used, though. LEt me know how they turn out if you try!

  18. I made them with plantains that sadly turned brown before I used them. They are indeed much sweeter than I would expect the yellow plantains to have turned out. But they aren’t bad at all. It was a nice accent to my shredded beef tacos. :)

    • Yes, ripe vs yellow makes a big difference… I made them with pretty ripe plantains and they were a bit banana tasting. Glad they still worked, though!

  19. Awesome!! I do something similar for Tamales. I didn’t have enough plantain so used a banana and some plantain flour I have which worked out well. Do not use banana unless you want them to taste like banana bread lol

    http://instagram.com/p/dsuGa0AZ43/

  20. My husband asked me three times why I was so happy last night. He said the goofy grin and contented sighs were too much. I had to keep telling him how happy I was to have finally found a paleo tortilla that holds together and keeps well. You have changed my life! True story.

    • Oh my goodness Jen, this comment made me so happy, and maybe even tear up a little. Thanks so much!

  21. great recipe i used two huge yellow plantains the rest per ur recipe for soft tacos, they were realllllllllly good, held together…& i believe the flavor was better than a flour tortilla………thx

  22. Wonder if flax eggs would work in place of the egg whites? My son has an egg allergy. Otherwise though, these look great. Love plantains!

    • Did you try them with flax eggs yet ? My daughter also has an egg allergy and I was wondering if this would work. :)

      • I haven’t yet, but I probably will this week. Have you tried it yet?

      • I don’t know how these turn out with real eggs, but they turn out great with flax eggs. Go for it!

      • Awesome! Thanks so much for trying that out. Lots of people are going to be VERY excited to hear this.

      • Thank you Nichole!!

    • Hi – how many flax eggs did you use? 1 or 2 TBS and how much water? Thanks – can’t wait to try these!

      • The ratio for a flax egg is 1 T flax to 3 T water. I mixed them up in a big liquid measure and poured off the little bit of excess to ensure I had the 1/3 Cup called for.

    • Made these with 1 1/2 tablespoon ground chia and 3 1/2 tablespoon plus on teaspoon warm water. I also used olive oil and applecider vinagar and they turned out great! i also made it following the recipe and it is great either way.

  23. I made these last night and they were great! Texture was incredible! My plantains were really ripe so they came out pretty sweet, but ended up being a really good compliment to the Kalua pork I served them with. Even the gluten eaters in the group proclaimed them better than the corn & flour tortillas also on offer!!!

  24. I don’t have an oven. Just curious if anyone has made these in a pan on the stove. Do you think it would work?

    • I’m fairly certain they would stick to a pan… I don’t often recommend using non-stick, but that might be what you need for these! I’d try a half recipe to test it, so you don’t waste too many ingredients if it doesn’t work out. Please report back if you do try it! I’d love to know how it works.

  25. Have done this about 3 times now and the kids usually finish it before the rest of us can get to this. Made a bigger batch today and took on our outing and it was great. Thanks for this.

  26. It looks like you use ripe plantains but not overripe ones in your photo, but you say something about mushy in the recipe. How ripe are they? Yellow but no black spots? I have been looking for a tortilla substitute to serve guests, these will work well.

    I’m a big fan of plantains, I buy them green and use them for tostones, also called patacones or aplastados depending on where in Latin America you are from. When I was in Panama, they made big patacones and served them with cheese or other toppings as and appetizer.

    You can sub them for potatoes in stews too. As they get riper they go into fufu which is similar to Puerto Rican mofungo. Ot I bake them. When they get really ripe then they are sliced into rounds, fried and served as maduros.

    Here you can buy them on the street as either chips or fried as a dessert served with cream on top.

    • You’ll get the best results if you use yellow plantains with no brown spots. The tortillas will still work if the plantains are a bit riper, but will be sweeter. I love plantains, too! There’s a Puerto Rican place I love that serves tostones with melted cheese, avocado, and a perfect slice of tomato. One of my favorite things! It sounds like you’ve got a great plantain repertoire. I’ll have to use them in a stew instead of potato next time I make one. Thanks, Theresa!

  27. These were a total winner. I’d never worked with plantains before, and was making carnitas for the first time this weekend, so thought I’d pair them together. It was fantastic, and just made me so happy to have something to capture the goodness vs. just making it into a salad/plate! Thank you!

  28. Made these bad boys tonight. Will be making them again. Next time I will be bolder about thinning them out. I only got 10 and they were on the thick side.

    Thanks for another great idea!

  29. My husband is Latino and grew up eating green plantains in place of potatoes. (Tostones!) Anyway, it’s my understanding that when green, the starch in plantains is mostly the resistant variety, so very little impact on BG. I’m not into the idea of a sweet wrap, but I’d love to try one from a green plantain instead. Thoughts?

    • I try to use plantains that are just yellow, barely. They just have a tiny bit of sweetness, but not much. You could probably make them with green plantains, as long as they could be pureed. Let me know if you try it!

      • When I make fufu I boil the green plantain to make it soft enough to pound. The boiling should work here too and the green ones are of course less sweet.

  30. For all who were wondering-I tried them with sweet potatoes!!

    Close, very close, and delicious, but no tortilla. they will roll but will not withstand food on top of them without crumbling. Sweet potatoes need a little more help (and I even tried adding a friendly 1/2 tsp of guar gum).

    Moral of this story: Stick to Plantains! I will next time :-)

  31. Oh man…these are freaking AMAZING!! Mine are a bit more yellow and slightly sweet, but still delicious. Even the picky, no-paleo hubby gave his seal of approval!! Thank you!!

    • Awesome! Glad you loved them!

  32. I used the whole egg and didn’t flatten as much and they made good pancakes.

  33. This is a great idea. I have been searching for a tortilla alternative.

  34. These were amazing tonight! The whole family loved them. Perfect finger food for my 1 year old too!

  35. Ugh. I guess I’m the only person who failed at this recipe. Tried them last night, and despite using copious amount of coconut oil cooking spray on the wax, I couldn’t separate the plantillas from the wax paper. Will give them another shot at some point, because what I scraped off was tasty. But that was frustrating.

    • Try parchment paper instead. It’s different from wax paper, which melts and bonds to the food when heated.

    • Yeah, wax paper is probably the problem here… Like Nichole said, it melts, which is probably why your tortillas stuck. Sorry it didn’t work out, but definitely try them with parchment paper next time!

  36. Oh my. Can I just say I’m addicted? I have done these twice and every time I eat them all by myself. I’m a tortilla lover, backed by my latin background, and these are just amazing. Thank you for this recipe.

    • Thanks Mara! I’m so glad you can have tortillas in your life again :)

  37. It worked!!!! I didn’t want to get my hopes up, even after reading all the comments but these are absolutely like having what I remember = GAME CHANGER. My fiancee is so excited & Mexican father said they remind him off how homemade corn tortillas use to taste!
    My notes: used bacon grease instead of lard & worked wonderfully. Don’t forget to lightly grease the parchment paper with each batch :) make enough cause these puppies go quick. Fast & easy to make again but will most likely double my next batch to freeze extras.
    So many ideas- savory & sweet now swimming through my imagination/taste buds. Thank you

  38. ever consider just buying plantain flour to make these?

    • That’s funny, I actually have a bunch! I didn’t think of using it here, though. It would be a whole new recipe, but would be worth experimenting with!

      • cool… there are some recipes online that look like they could use some tweaking..

  39. made these, and they were the bomb!

  40. So I just made these for dinner and they’re a gift from the foodie god!! I just started the paleo lifestyle a month ago and have been searching for a tortilla that’s paleo approved. I’ve tried the cauliflower and sweet potato but wasn’t big on the way they formed. These are perfect and they’re quenching my tortiwrap ( tortilla + wrap lol! ) fix!

    Side note: my first batch on these stuck to my parchment paper do you think it’s because I went too thin?

    • So glad you love them! The sticking could have been b/c they were too thin, or possibly the parchment needed a bit more oil. I find each batch varies a bit, depending on the starchiness of the particular batch of plantains… I’ve had some difficult first batches too, like pancakes :)

  41. These are excellent. They really fill a void in my diet and I make them regularly now. Thank you SO much for sharing this recipe! You are very generous.

  42. I love these! As an endurance athlete I rely on yams but these take things to a different level for me. Thank you so much!

  43. Hooray! I JUST made these, haven’t taken a bite yet, waiting for the hubby to get home from the store with the rest of the taco fixins. :-)

    1 comment and 1 question:

    #1 – on my 2nd batch I used a wet rubber spatula to smear out the batter (the little kind that fits into small-mouth jars) and it worked AMAZINGLY.

    #2 – have you (or any other commenters) ever tried making them bigger?
    (Sorry, both of these may have been addressed already, I didn’t read through all the comments.

    Yea! He’s home! Time to try them!!

    • Hooray! How’d they come out?

      1: Wet rubber spatula: GREAT idea! I’ll have to try that.
      2: I HAVE made them bigger, and made super burritos out of them! Amazing. We wrapped them in foil and everything, and my native SF burrito loving boyfriend was in heaven, and he’s picky about that type of thing. I’ve also made them medium and used them for breakfast burritos. Also amazing. They’re really versatile!

      • Awesome – glad to know they still turn out good when big! They were a delicious new alternative to lettuce wraps! Thank you so much for posting this!

      • I am glad I kept reading. I’m cool with my lettuce wrap tacos, but I seriously crave the occasional wrap/burrito. :)

        Whaddya say, double up the portion for each tortilla to make a burrito wrap size?

        I’m pumped to try these sometime!

      • oh my gosh, I have totally made these huge and made then super burritos. They were amazing. My native San Franciscan burrito loving fiancé was even blown away. Definitely try it! I still have to post my recipe for refried squash…

      • Omgosh, refried squash sounds AMAZING. Please share!!
        Beans are the one part of my tacos I have trouble sacrificing most, even more than cheese.

  44. I have been dying to try this recipe and finally did today…. I was so disappointed when they stuck to the paper! I couldn’t for the life of me get one to come out whole. If I lightly grease then it’s a nightmare to get them to spread. .. help?

    • The parchment needs to be greased! It’s sort of messy, but if you use a rubber spatula and oiled hands, you should be able to get them to spread them thin enough. I’m SO sorry it didn’t work out for you! I know how disappointing that is. :(

      • I tried them on a silicone cake pan liner I had and they came out great! I’m going to try these with lime/cilantro tomorrow. Yay! Thanks so much!

    • Weird – I didn’t grease my parchment paper at all and they didn’t stick in the slightest. I wonder what the difference was. Did you use coconut oil? Green plantains? Any deviations?

      • No deviation, I used lard…

    • Also, Kimm – you used PARCHMENT paper, right? (Not wax) Dumb question, I’m sure. They would definitely stick to waxed paper.

      • Glad I’m reading this as mine are in the oven on wax paper. I’m new to this whole cooking thing. Well, sounds like test batch 1 will be stuck. At least I can taste them right?

    • Glad the silicone liner worked! In regards to the parchment and greasing / not greasing: I’m willing to bet that there’s a bit of a variation in parchment papers… Some are likely to be more non-stick than others. I’m going to buy a few different kinds and check them out.

  45. I used 2 large plantains, 1 whole egg, lemon juice (didn’t have lime), and salt and these were absolutely, fantastic!! Genius. I am so happy about this recipe!!

  46. I made these tonight, perfect!! I used 2 yellow and 1 green plantain and bacon flavored lard. I ate them with slow cooked pork shoulder with cilantro and lime and avocado. Delicious! I also used 2 flax eggs and they turned out great. I will use all green plantains for a more neutral flavor and the resistant starch.

  47. I have the actual flour, but not the ripe plantains. Any idea how much flour you would use?

    • I have no idea, that makes it a whole new recipe!

  48. So I’m trying this recipe, and I used 2 whole eggs (I think maybe I should have used only whites) and 3 relatively large Green Plantains. My puree came out rather thick and hard to spread, I’m curious if maybe I put too much or too little of something in it. I have 3 in the oven now as a test batch.

  49. Unreal!!! Simple. Perfect. Thank you!

  50. Can’t wait to try these. Has anyone tried making tortilla chips with them?

  51. Not having a tortilla or wrap of some kind has been a major obstacle to me going for paleo- I can’t thank you enough!!!

  52. I learned about plantains in puerto rico this past summer, eating Mofongo and I love this, so now will try this…

  53. I had to make these to go with our paleo chili because for some reason chili makes me want bread – any kind – corn bread, tortillas, white bread and butter doesn’t matter… first night I made them into tortillas but I don’t think I made them thin enough and cooked them long enough. My plantains also weren’t quite ripe enough but it worked (with a little water added to thin it out a touch). tonight when I had leftover chili I was in the mood for something crunchy and scoopable to go with. I made the tortillas (but I cooked them at 400 and flipped when the tops started to dry out, and then cut with a pizza cutter into chips and then put back on my pizza rack (open weave tray) and let them crisp up to chip state. They were quite good and held their own against the chili and really satisfied that urge for crunchy and bread. Thanks so much for posting this. i look forward to more of your recipes.

    • Ooooh I’m glad they worked as chips! I wish it weren’t such a finicky recipe, but I really do think that the ripeness of the plantains has a lot to do with how well it works… And I hear you about the chili + bread combo… Something about it is so satisfying. Thanks for stopping by, AJ, and I hope you enjoy the recipes!

  54. I made these this evening, but used 2 large green plantains, they worked great but A) were not anywhere near the color of yours, b)did not roll as tightly/as pliable as yours. Thinking it may have been the raw vs ripe plantain. Thoughts? THey were delicious nonetheless

    • I think you’re spot on about the ripeness. Green, yellow and brown plantains all behave quite differently, more so than one might think. When they’re still green, they work better in crispy applications, like chips and tostones. They might not be starchy enough at that point to get that pliability that makes these tortillas work so well. I’m glad they were still tasty, and I hope they work better for you next time!

  55. Looking forward to trying these! A quick tip for those of you wondering what to do with the yolks: last time I had a yolk I didn’t want to waste (and I’d already made mayo), I just lightly fried it in butter and ate it. It was delicious, and I couldn’t believe I hadn’t thought of that solution sooner. :)

  56. Would rendered duck fat work the same way as tallow/schmaltz/bacon fat?

  57. Just made these and they were awesome. Used the recipe exactly as written, but instead of baking, I pressed them between sheets of parchment in my old wooden tortilla press. I then put the whole assembly (parchment and pressed plantain) in a dry hot skillet and cooked it for about a minute. When flipped, the first piece of parchment came off easily. I flipped over again and removed the other piece of parchment.and finished the tortilla the way i used to when i made corn tortillas. Result? Perfectly thin pliable little rounds of tortilla goodness!!
    Thank you so much for the great recipe!

  58. I was pretty skeptical about these, but wow was a I wrong! I actually found 3 larger fairly green plantains. They were very dry during the peeling process, but the tortillas turned out great. Very moveable. Have you ever tried doubling the size for a chipotle style burrito? I was also wondering if I could add more lime/salt to kill more of the plantain-ness?

    Thanks again, they were epic!

    • I have made these a few times now and add garlic powder, cumin and a dash if chipotle powder. Those seasonings help make them more savory by cutting a little bit of the sweeter plantain flavor. I have also added chopped jalepeno before too, worked very well.

      • Thanks Ryan, I’ll definitely check out chopped jalapeno and chipotle powder.

  59. I just made these and they were delicious! A local question: where in the Bay Area do you find the short, fat plantains? I much prefer them over the longer ones but I have never seen them here.

    • There’s a random little market near me in the outer sunset on Taraval and 41st Ave that has them; if you’re not out this way, I think a lot of the little produce markets in the Mission have them! I don’t know which ones specifically, I just know I’ve seen them…

  60. These were so amazing! I used a blender, since I don’t have a food processor. It came out a little chunky, but still held together. I just started a GAPS diet, so I made it with an egg substitute, which worked great. This is a game-changer for my restricted diet. I plan on making many and freezing them. Thanks for this delicious recipe!

    • Jennifer, what egg substitute did you use?

    • So glad you love them! They reheat beautifully, so making a large batch is a great idea.

    • Jennifer, you might wnat to check on this but I don’t think plaintains are allowed on GAPS (too starchy).

  61. What if I used plantain flour instead of fresh plantains? Do you know about how much flour to put in? We saw it online and just had to get some

    • It is on my list to figure out a recipe for these that uses plantain flour, but until then, I have no idea! It totally changes the recipe, so I wouldn’t know what to tell you… I’m guessing you’d need more liquid and fat for starters. Let me know if you experiment and come up with something good!

  62. Can you use whole eggs instead of egg whites?

    • You can. They might taste a bit more eggy with the whole egg, which is what I was trying to avoid. I didn’t leave out the yolks because I’m yolk-phobic, but for flavor purposes. I save the yolks for mayo!

  63. I made these last night and OMG, they were delish! My flour tortilla loving husband even approved. Thanks for a great recipe!

    • So good to hear, thanks Sarah! :)

  64. Can you also use olive oil?

    • Sure! Any oil / fat works.

  65. Thanks for the recipe. How ripe were your plantains?

    The color leads me to believe they were fairly unripe?

    I made some using super ripe plantains that were about to turn and they were very yellow an sweet but still very good!

    • Yellow plantains work perfectly for this recipe, so not super ripe, but not super green, either.

  66. is the lime neccessary??

    • I think it’s good for flavor purposes, but shouldn’t be necessary to the success of the recipe.

  67. Thank you soooooo much. I made these for the first time tonight and I love them!!! I used 3 large green plantain and I used ghee instead of lard or oil (because that is what I had), and then followed your instructions.

    I used parchment paper lightly oiled, and spread the mixture with a spoon, and then my wet fingers. On my first pan, I had them a little too thick. The second (larger) pan they turned out better. But the third pan – I used a bowl scraping spatula to get all of the plantain mixture out of the bowl – and that spatula was the TRICK to getting the tortillas very thin and very even!!!! The mixture didn’t stick to the spatula at all.

    I will definitely make these again – and I will probably add the cumin and garlic that Ryan suggested above (and more salt).

    I also extra fried one of them to make chips – I will try baking them longer next time because the fried ones were chewy!!!

    Double Thanks because I also used your trick for making guac not turn brown!!! I used the chips to eat the guac, and we will see what it looks like tomorrow morning!!

    Thank you thank you thank you!!!!!!!!

  68. Made these last night w/ some of the short stubby plantains. Pretty tasty, a bit sweet though, maybe I’d like them better for a dessert (cream cheese wraps w/ fruit perhaps? I’ll report back… Unfortunately, they are a bit messy and time consuming to make, so this will be a special treat. Thanks for posting!

  69. This have given me hope! If you’re questioning if you should try this, just do it!! I’m Hispanic and I’ve always had some sort of tortilla or bread with my meals. Recently I’ve been eating almost entirely paleo. Tortillas are what I miss the most. Quick google search and couldn’t believe a paleo tortilla recipe existed!
    I used:
    3 large plantains two green & one ripe yellow with some brown.
    2 eggs one whole & one only egg whites
    3 tablespoons of ghee
    garlic salt
    Onion powder
    And pepper all to taste
    Came out perfectly baked they were not too sweet and I really couldn’t be happier, I’m totally motivated to keep going and stay strong! Thank you so much!
    In case anyone was wondering these hold together BETTER than corn or flour tortillas. My fajitas guacamole and salsa all stood in place and the tortilla didn’t break down!!

  70. Just altered this recipe to make pancakes! 2 large ripe yellow and brown plantains one half a banana 2 whole eggs and 1 tablespoon of ghee! Blueberry and blackberry compote instead of syrup! In the pan and they look just like pancakes!!!(: yay!!! Delicious!

  71. Could you freeze these for later use? I would like to make alot and freeze.

    • I freeze them. They are not as good frozen, but they work out of necessity.

  72. I just made a huge batch of NomNom Paleo’s kalua pork to take on our camping trip to feed 35 people and these would have been perfect. I even saved the fat I skimmed off the juices which I have in the refrigerator waiting for a purpose. I think the fat just found its purpose, but will have to wait until we get back. My mouth is watering!

    • YES. Kalua pork and these tortillas are BFFs. :)

  73. I’m new to your blog. I knew I had to try this recipe when I saw your pic of the blackened salmon tacos on ig. I’ve made them twice, and they are awesome!!!!! Thank you!!!!!! I’ve been eating salmon tacos for lunch for the past two weeks. Can’t stop! Won’t stop! I will say the recipe is very forgiving. The first time I made them i measured out 2 lbs of plantains, but then forgot to use one of them. But they turned out fine. I’m not very familiar with plantains, and I freaked out a little when I tasted the batter at how banana-y it tasted. So I added cumin, garlic and chipotle like another commenter said. Once you cook them, though, they have a very neutral flavor. It doesn’t scream plantain to me. And the texture! I love it. As long as you spread them evenly, they hold together awesomely.

    Normally, I stick to things that are naturally paleo. I don’t usually try to re-create things, like bread, crackers, tortillas, etc, For me they’re not worth the time, effort, and expense. But these?!? So easy! and for $3 worth of plantains. I’m happy to be eating fish tacos again! Life is good! Thank you!

    • Welcome, Jennifer! I’m glad you’re here :) And I’m so glad you love the tortillas. Thanks for stopping by and leaving the sweet note!

  74. can I freeze these?

    • Yes! I’ve only refrigerated them personally, but I know others have frozen them with good results. They reheat really well; my favorite way is in a dry pan, or over a gas flame.

  75. I am very excited to share these with my husband soon! He loves plantains and is a big fan of lard (he’s Cuban!), and he’s been begging for homemade tortillas ever since I made them a few months ago. Thanks for the recipe and I’m glad I found your blog recently!

    • I hope your husband loves them! Let me know what you both think! Glad you found me! :)

Trackbacks/Pingbacks

  1. Kristine Rudolph » Explore More : August 23rd - […] Gluten Free parts of the internet got rocked this week when the wildly talented Zenbelly tossed these Plantain Tortillas out …
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  16. The REWM: Foodstuffs: We be choppin’ plantains like we won the championship game… - […] amazing plantain tortillas that she’d had recently, so I decided to try them myself. I found a recipe, Eric …
  17. than to receive | Little Dutch Wife - […] med. plantain tortillas (or corn tortillas if you’d […]
  18. My 2014 Foodie Resolutions - Natural Kitchen Adventures - […] these Plantain Tortillas invented by Simone from Zenbelly.  Been on the to make list for a while, and since I’ve […]
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  22. Plantain Tortillas | Paleo in Barcelona - […] are not paleo and I just can’t eat them. Imagine my surprise when I found this recipe on http://zenbellycatering.com/2013/08/17/plantain-tortillas/ …
  23. Why I am doing a 30 Day (Paleo) Reset + Week 1 Meal Plan | Rubies & Radishes - […] – The Best Carnitas Ever with plantain tortillas and cabbage […]
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  37. Paleo Fish Tacos - […] Plantain Tortillas - visit the site for some great pictures of the process (makes 12 5″ tortillas) […]
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  42. Plantain Tortillas - […]   Recipe from: http://zenbellycatering.com/2013/08/17/plantain-tortillas/  […]
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  51. A Few Freezer Friendly Items | A Busy Life, Gluten Free - […] Zenbelly’s plantain tortillas also freeze well. These are great to eat with something as simple as Applegate’s roasted turkey, …
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  54. Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast - […] would be excellent paired with Zenbelly’s plantain tortillas (and would be okay for the energy modification on the 21DSD) …
  55. Impressed | Wicked Healthy Washingtonian - […] THESE plantain tortillas. Are you freaking kidding me?! They were so tasty and I was just amazed that they worked. Simone- …
  56. Paleo Chicken Street Tacos - On Our Way to Wellness - […] link for the recipe in her blog is here, but do yourself a favor and order her cookbook. You …
  57. Crock Pot Carnitas | Happy Healthy Humans Project - […] carnitas and the plantain tortillas got the seal of approval from my husband. The kids LOVED the carnitas but …
  58. Breadless Sandwich Lunch Ideas | Eaden Project - […] satisfy a wrap craving, try rolling up a Plantain Tortilla. (Plantains contain a concentration of starch and they are …

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Enter your email address to get Chef Simone's Free eBook: Essentials; Zenbelly's guide to mastering the basics. 11 simple recipes to boost your kitchen confidence and help you cook like a pro