Tortillas de Platanos (Plantain Tortillas) is a traditional Costa Rican recipe for the classic tortilla-style flatbread made with plantains, flour and coconut milk. The full recipe is presented here and I hope you enjoy this classic Costa Rican dish of: Plantain Tortillas (Tortillas de Platanos).
Add the plantain pieces to a large pan of salted water then bring to a boil. Once boiling continue cooking for 15 minutes.
Drain the plantains and set aside to cool then peel them.
Working in tow batches, combine half the plantain pieces, 30g flour and 1 tbsp coconut oil to a food processor. Let it run for about 1 minute, or until an elastic dough has formed. If the dough doesn't form at this stage, add another tablespoon of flour and continue processing.
Once you have the dough, start with small golf ball sized pieces and work them by hand into flat discs on a well-oiled work surface.
Oil a rolling pin, and use it to create a smooth, round tortilla. You want this to be a little larger in diameter than your bowl (about 15cm diameter).
Press the bowl into the dough, remove the cut edges, and gently peel the tortilla from the work surface. Wax or parchment paper work well to store the formed tortillas.
Once all the tortillas have been formed, cook them for about 2 minutes on each side in a very lightly oiled pan (cast iron works well for this).
Stack the cooked tortillas on a large cloth napkin, folding to cover after adding each one so they keep warm.
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