Gluten-Free Plantain Tortillas | Healthy & Delicious!

Ingredients Checklist (Tap as You Prep)

• 2 large green-to-yellow plantains (peeled and chopped into 1-inch chunks, about 350g)
• ⅓ cup warm water or chicken/vegetable bone broth
• 2 tablespoons extra-virgin olive oil or melted avocado oil
• 1 tablespoon unflavored collagen peptides or psyllium husk powder (for pliable foldability)
• ¾ teaspoon fine sea salt
• ½ teaspoon garlic powder + ¼ teaspoon ground cumin
• 1 teaspoon fresh lime juice
• Parchment paper squares & tortilla press (or flat-bottomed casserole dish) for pressing

Step-by-Step Cooking Instructions

1. Steam or Boil Until Fork-Tender: Boil or steam the peeled plantain chunks for 12 minutes until completely fork-tender in the center, then drain well.
2. Blend into Pliable Masa Dough: Transfer the hot plantains immediately to a food processor with the olive oil, warm broth, collagen/psyllium, lime juice, garlic powder, and sea salt. Process for 60 seconds until a smooth, elastic dough ball forms.
3. Divide into 6 Equal Balls: Divide the warm dough into 6 equal 2.5-oz balls and keep covered with a damp towel so they never dry out.
4. Press Between Parchment Squares: Place each ball between two sheets of oiled parchment paper and press flat to ⅛-inch thickness using a tortilla press or heavy skillet.
5. Dry-Sear on Cast Iron: Peel off the top parchment and cook each tortilla on a dry, preheated medium-high cast-iron comal for 90 seconds per side until golden brown spots appear and the tortilla puffs slightly.