Green plantain tortillas are traditional in Ecuador, especially on the Ecuadorian coast and in areas where plantains are grown. They can be filled with cheese, chicken, meat, etc. They are served with a small cup of coffee, preferably Loja coffee.
We bring a liter and a half of water to a boil, peel the green plantains, cut them in half to cook faster, add salt, making sure it’s not bland or too salty.
We let it boil for 20 minutes or until the green plantain easily splits when we insert a spoon.
Separately, we crumble the cheese and season it with a little salt, if it doesn't have any, and a drizzle of oil.
Then we lower the flame to minimum and take out the green plantains one by one, mashing them with a rolling pin or a bottle until well mashed. We add a little of the cooking water from the pot until a moldable dough forms and shape the tortillas (we make a ball and create a hole in the center), insert a teaspoon of cheese, and press with both hands until it is thin, no more than 1 cm thick.
We fry on both sides in a little oil.
Once fried, we place them on absorbent paper to remove excess grease.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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