Tortillas de verde are soft, savory griddle cakes made from green plantains, a staple of Ecuadorian cooking. The dough is simply mashed green plantain, cheese, and a little butter, pressed into patties and pan-fried until golden. They are naturally gluten-free, satisfying, and come together with just a handful of ingredients—perfect for breakfast, a snack, or a side dish.
Ingredients
- 4 large green plantains (about 2 lb / 900 g total)
- 1 cup (120 g) grated mozzarella or quesillo (Ecuadorian fresh cheese), plus extra for filling
- 2 tbsp (30 g) butter, softened
- 1 tsp salt, plus more to taste
- Warm water, as needed (about 2–4 tbsp / 30–60 ml)
- Vegetable oil, for frying
Instructions
- Peel the green plantains: cut off both ends, then score the skin lengthwise with a knife. Pry the skin off with your fingers—it may be tough; use the knife to help lift it. Cut the peeled plantains into 2-inch (5 cm) chunks.
- Bring a large pot of salted water to a boil. Add the plantain chunks and cook for 15–20 minutes, until a knife pierces them easily. Drain well and let cool slightly, just until you can handle them.
- While still warm, mash the plantains with a potato masher or run them through a ricer until smooth. There should be no lumps. Let the mash cool to room temperature.
- Add the grated cheese, softened butter, and salt. Mix with your hands until the cheese is evenly distributed. The dough should be soft but not sticky; if it feels dry, add warm water 1 tablespoon at a time until it comes together.
- Divide the dough into 8 equal balls. If you like a cheesy center, flatten a ball, place a small cube of cheese in the middle, then fold the dough over and seal. Flatten each ball into a disc about ½ inch (1 cm) thick.
- Heat a large skillet or griddle over medium heat and add enough oil to coat the bottom. When the oil shimmers, add the tortillas in a single layer (work in batches if needed).
- Cook for 4–5 minutes per side, until deeply golden and crisp on the outside. Press gently with a spatula if they puff up. Transfer to a plate lined with paper towels. Repeat with the remaining tortillas.
- Serve hot, with a sprinkle of salt if desired.
Tips
- Peeling green plantains: They are starchy and the skin clings. Cut the ends, then make a shallow slit down the ridge. Soak in hot water for 5 minutes if the skin resists—this loosens it without cooking the flesh.
- Cheese substitutes: If quesillo is unavailable, use mozzarella, queso fresco, or a mild white cheddar. Avoid aged, sharp cheeses—they overpower the plantain flavor.
- Mashing thoroughly: Lumps create cracking tortillas. For the smoothest dough, pass the cooked plantain through a ricer or food mill while still hot.
- Don’t overwork the dough: Mix just until combined. Over-kneading makes the tortillas tough.
Serving Suggestions
Serve tortillas de verde as a breakfast with fried eggs and a slice of avocado, or as a side to grilled meats, soups, or stews. In Ecuador, they are often accompanied by aji (spicy tomato-onion salsa) or a simple curtido of pickled onions and tomatoes. They also make a great snack with a cup of coffee.
Variations
- Stuffed tortillas: Add a spoonful of cooked, seasoned ground beef, shredded chicken, or refried beans inside before flattening.
- Herb and spice: Mix in chopped cilantro, a pinch of cumin, or a minced garlic clove to the dough.
- Sweet version: Omit the salt and cheese, add 2 tbsp sugar and a pinch of cinnamon, and serve with a drizzle of honey or dulce de leche.
- Baked version: For a lighter option, brush the tortillas with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden.
Storage and Reheating
Store cooked tortillas in an airtight container in the refrigerator for up to 4 days. To freeze, stack them with parchment paper between each tortilla and place in a freezer-safe bag; they keep for up to 3 months. Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid the microwave, which makes them rubbery.
Frequently Asked Questions
Can I use ripe (yellow) plantains? No, ripe plantains are sweet and soft, which changes the texture and flavor completely. Stick to green ones for the classic savory tortilla.
My dough is too sticky. What do I do? If the dough sticks to your hands, lightly oil your palms or dust them with a little cornstarch. Do not add flour—it will alter the taste and texture.
Can I make the dough ahead of time? Yes, you can prepare the dough, cover it, and refrigerate for up to 24 hours. Let it come to room temperature for 15 minutes before shaping and frying.
Why are my tortillas falling apart? This usually happens if the plantains were not cooked enough or if there is too much cheese. Make sure the plantains are very tender, and drain them well before mashing.
Are these tortillas gluten-free? Yes, as written they contain no wheat flour. Just check that your cheese is gluten-free (most are).
Can I grill them instead of frying? Yes, you can cook them on a well-oiled grill over medium heat for 4–5 minutes per side. They will have a smokier flavor but may be less crispy.
Related
- Poha Cutlet Recipe (Crispy Indian Snack)
- Poha in English: Flattened Rice Recipe
- Poha Is Made of What? Flat Rice Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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