Corn Masa-Green Plantain Tortillas (Tortillas de masa y plátano verde)
Plain corn tortillas were the Mexican staff of life when the Spanish arrived, and still are. But in Veracruz there are also some fascinating hybrid tortillas born of marriages between pre-Columbian and post-Conquest elements. This example extends and enriches the original corn masa 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, but I find that they tend to stick to the griddle more in baking — no problem if you grease the griddle a little more often and more generously than usual. My first introduction to these delicious tortillas came from the anthropologist-cook Raquel Torres.Recipe from Zarela's Veracruz, Houghton Mifflin, 2003
Ingredients
- 1 small or ½ large green plantain
- 1 pound masa fresh or reconstituted by mixing 2 cups masa harina with about 1⅛ cups water
- 1 teaspoon salt or to taste
- 2-3 tablespoons all-purpose flour optional, to help smooth the dough if necessary
- 2-3 tablespoons vegetable oil or as needed (for oiling the griddle)
Instructions
- 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 somewhat 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 the consistency is smoother.
- Shape the mixture into about 15 golfball-sized balls. Press them out into 5-6-inch rounds about 1/16 inch thick. Griddle-bake as for regular tortillas.
Notes
Yield: About fifteen 5-6-inch tortillas
Nutrition
Calories: 145kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 157mgPotassium: 140mgFiber: 2gSugar: 2gVitamin A: 199IUVitamin C: 2mgCalcium: 42mgIron: 2mg
