Tortillas de Plátano (Plantain Tortillas)

Ingredients

• 4¼ lb / 2 kg green plantains (Musa paradisiaca), peeled and ground twice to a smooth paste
• Approximately 2⅛ lb / 1 kg tortilla masa (fresh nixtamal masa preferred)
• Clay comal (or heavy cast-iron griddle)
• Tortilla press with two pieces of plastic cut from a zip-lock bag or thin plastic sheeting
• Large gourd or thick cloth-lined basket for keeping tortillas warm

Method

1. 1
   Grind peeled green plantains through a grain mill or stone mill twice, until the paste is completely smooth with no visible fibers.
2. 2
   Weigh the plantain paste. Combine with half its weight in fresh tortilla masa. Mix firmly by hand until the dough is uniform, slightly tacky, and holds together without crumbling.
3. 3
   Heat a clay comal over medium-high heat until a drop of water skips and evaporates immediately — approximately 220–230°C / 428–446°F surface temperature.
4. 4
   Portion the dough into balls slightly larger than a golf ball. Place one ball between two sheets of plastic on the tortilla press and press into a round approximately 15–18 cm / 6–7 inches in diameter.
5. 5
   Peel back the top plastic. Slide your hand under the bottom plastic and carry the dough round, plastic-side up, to the hot comal. Lay it down gently and peel away the plastic.
6. 6
   Cook on the first side briefly — 30 to 45 seconds — until the edges begin to set and the surface loses its raw sheen.
7. 7
   Flip and cook the second side longer, approximately 60–75 seconds, until light golden patches appear.
8. 8
   Return to the first side for a final 20–30 seconds. Press lightly with a folded cloth; the tortilla should inflate.
9. 9
   Transfer to the gourd or basket immediately and cover. Repeat with remaining dough.