Green Plantain Tortillas
Traditional corn tortillas are a Mexican staple but in certain regions of the country there are fascinating hybrids born of marriages between pre-Colombian and post-conquest elements. This recipe blends the original corn tortilla with the starchy plantains that came to the whole Caribbean region during the slave era. You can use them as you would any fresh corn tortilla.
1 small or 1/2 large green plantain
1 pound masa, fresh (or reconstituted by mixing 2 cups masa harina with about 1 1/8 cups water)
1 teaspoon sea salt
2 to 3 tablespoons unbleached all-purpose flour (optional)
2 to 3 tablespoons vegetable oil, or as needed, for oiling the griddle
- Peel the plantain. Using the medium fine side of a box grater, grate it into a large mixing bowl.
- Add the masa and salt and work with your hands to combine thoroughly. It should form a stiff but pliable dough but not too pasty to handle. If it is difficult to work with, add a little flour (about 1 tablespoon at a time) and knead in thoroughly until consistency is smoother.
- Shape the mixture into about 15 golf ball-sized balls. Press them out into 5-to-6 inch rounds about 1/16 inch thick. Griddle-bake as for regular tortillas. Serve hot.