So… what’s all the hype about making “PALEO TORTILLAS”? if they don’t look remotely close to a tortilla… — YEAH. All those funny, half starved, flat ,white bread looking things … are those crepes?
Ok. Enough sarcasm. And big apologies to all of those fantastic bloggers out there! I admire your work 😉
Then back to real mexican skills….
It’s been a while since I’ve written something worth sharing. I don’t blame you for looking at your email every other friday and thinking– “J! again with those spanish posts.”
Well, like Robb says: “GIDDY UP BUTTERCUP” , wanna learn how to make tortillas that ACTUALLY taste, close, (let me rephrase that), pretty efin close to REAL ONES???
Entonces (so) keep reading… (may be you’ll learn one or two words in spanish today!) and we kill two birds with one stone 😉
First things first: If you DON’T have a tortilla presser for this recipe, you better get your culito moving and get one. It will make your life easier, heads up!
Secondly: You need to get a hang on things. Making tortillas is like making bread, a real craft, so don’t be discouraged if you don’t get them first time. Keep trying!
Thirdly: I have FILMED a series of short videos for those who struggle with written directions but are only available on my INSTRAGRAM account. If you want to watch, you can find me @consuelowerner
Let’s get going!
INGREDIENTES !
4 green plantains
water
sea salt
EQUIPMENT
A DEEP soup pot
tortilla presser
a Ziploc bag (cut in half) or 2 sheets of parchment paper, to avoid the tortilla to stick to your tortilla presser. Any plastic bag cut in half works too. Plastic will work much better than parchment FYI
A cast iron pan or flat skillet
Hands and little hands (such as your children’s) —fun project for the whole family!
HOW TO:
In a DEEP soup pan , either place the whole plantains or cut them in thirds and submerge them in water until they are fully covered. Add a sprinkle of sea salt.
We just want to boil the plantains until they become soft.
You DO NOT need to peel the plantains.
VERY EASY. The plantains will boil for about 20 minutes or so until they are done. It can take longer. Just make sure that when they’re ready the skin either pops/brakes or you can stick a fork through them.
When done, just take them out, let them cool down a bit and peel them. The skin will remove easily at this point.
If you find that they are not quite ready, then stick them back to the boiling water and keep boiling them
NEXT, we want to MASH THEM up real good with a fork. If you have any fancy equipment, go ahead and use this.
NOW, the plantains can dry easily once smashed, so here is where you can add some HOT water to it .Just like making any kind of paste/ dough like, you need to add water slowly until it becomes malleable.
Once you get the consistency of SOFT dough, you are ready to work with it. Make a little ball with your hands and place it in your tortilla presser.
Use the plastic or parchment on both sides of the press and give it a good squeeze. Heat your cast iron pan or flat skillet and add some oil of your choice (just to coat and prevent sticking) and cook them just like a regular tortilla. on both sides.
THERE. LISTO! YOU ARE DONE… no flours, nuts, eggs, dairy or funky measurements… one single ingredient!
Thank me later by shipping me some delicious tacos . No olives please! — that’s an american thing 😉
They look, feel and taste like tortillas but without the corn. I made my kids enchiladas on regular bases with this recipe.
Now, Was this useful to you? Will you forgive me for spamming your inbox on fridays? Have I made your life complete? If so, please share. It will make ME happy.
Other people made this!
Buen provecho!
Muchas gracias! I’ve been racking my brain trying to figure out a simple way to make tortillas so I can enjoy enchiladas again. Making this this weekend. I’ll post pics to my blog. -Shavonne
De Nada Shavonne! I hope you enjoy them 🙂 let me know how they turn out!
So we mash them up whole with the peel or do we remove the peel and discard before mashing? Sorry, it wasn’t clear to me in the instructions.
Plantains (platanos) are cousins of bananas. You do not eat the peel. Usually people boil them with the peel on because its a lot easier to take the peel off after they are cooked. Make sure to wash them well before cooking so that whatever chemicals may be on them are washed away. I have never seen them organic except in Puerto Rico where some people can go out in back of the house and pick their own. Also, make sure they are green, because the ones that are yellow/brown are ripe, sweet, and a very different texture.
The instructions and the photos make it clear that you peel the plantains after boiling them.
Thank you! I can’t wait to try these!!
You are welcome!
No way! Thanks so much for this recipe. I’ve bought some gluten free tortillas in the past but they’re dry as hell, like a dusty forgotten cracker (and full of rubbish too).
Gonna have to buy a tortilla presser soon, Thanks again!
You are very welcome Mark 🙂 I know the feeling when you buy or make tortillas that don’t look or taste as the real deal. These, are, pretty, awesome and that comes from a mexican 😀
These look really simple but also really legit! And I always have extra plantains on hand…hoping to try this soon.
I hope you like them! they are a huge hit with my children 🙂 and very close in taste if you pick VERY green bananas . Let us know please!
This is really cool!! I wonder if I can make them without the presser…no more using cabbage and pretending they are tortillas!!
EMILIO!
You can probably use a roller but it will be time consuming. Presser all the way! 😉
If no tortilla presser is available, use two flat plates and press between plastic (as suggested). I have always patted them between my hands, long time experience, takes a lot of practice.
So while I can appreciate the creative recipe, and I like plantains, these are NOT “legit”. In Mexico, they don’t make tortillas out of green plantains. So, how are they legit? “Legit” tortillas are made with masa and water. Which is two ingredients – one less than your “one-ingredient” recipe.
Personally I don’t get the reasoning behind “paleo tortillas” – but that’s another topic altogether.
I could have written “pretty legit” , “close to being legit”… the fact is: I don’t get why people also make tortillas out of “wheat” or out of 12 ingredients and they sell as tortillas. We can all argue tortillas are made out of “corn and water” period. I agree with you.
All I want to share is a creation. Like anything else, there’s no such thing such as paleo pizza, or paleo cookies, or paleo “insert the word”… But I am assuming we all know this by now. or Maybe not.
I’m grateful you shared this recipe. I’m allergic to corn and have wheat induced allergies. So, finding an alternative way to make “tortillas” that won’t have me feeling like doo doo gives me a way to enjoy Mexican cuisine again. The people who don’t get it are either people who just want to be trolls or don’t have health issues triggered by “bad” foods. I tried your recipe, the tortillas turned out great. And a tortilla press was very handy. I purchased mine at a Mexican grocer (Vallarta Supermercados) in California.
Shavonne,
I am grateful to share a recipe who was also adapted for my oldest daughter can’t have corn either (even if it was non gmo) Yay! for success 🙂
These look awesome. As a native Southern Californian who has made a number of runs south of the border (not to Taco Bell), these do look legit and sound wonderful. Since becoming paleo, I’ve allowed a few traditional corn tortillas a week, but this may be my new go to. I just moved to South Florida, and am waiting for my stuff to arrive. As soon as it does, I’ll be making these! Thanks for sharing. And pay no attention to the haters. 🙂
Oh, and maybe you’ll consider joining us for The Taco Gauntlet next year and make up a ton of these! http://facebook.com/tacogauntlet
Thanks Jamey!
Hi Chelo,
I am making this tortillas today. I am sooo grateful that you shared this with us. Question: I tried connecting to your blog but I did not get it.
has it change?
They are “legit”, in that it’s a recipe that actually works to approximate the function of a true tortilla. Tortillas are “handy” to wrap up other ingredients in such a way that it’s not a complete mess to eat. It allows for the consuming of food without utensils. Many paleo-followers bemoan the fact that it’s really hard to achieve the convenience of sandwiches and wraps and remain paleo. Often, to come close, we have to play around with alternative flours like almond or tapioca, which are expensive (especially almond), and hard to get just right, and require additional ingredients like eggs.
What is “legit” is that, unlike many paleo substitutes, this one actually gets very close to its goal.
I don’t entirely understand the purpose of this comment. In texture, taste and application, these tortillas are a close replica of traditional corn tortillas–the purpose of calling them legit was more journalistic humor than anything. Also, keep in mind that “two ingredient” tortillas made with masa and water, as you so arrogantly state it, require the addition of water because the flour has to be reconstituted to make it palatable and pliable. These tortillas are nothing more than a reshaped and cooked whole food, ergo already containing intrinsic moisture. The purpose of “paleo tortillas” is nothing more than to allow those following a paleo dietary paradigm the luxury of not abandoning all more traditional meal frameworks.
Plantains are so inexpensive, I thought I’d give this a whirl. The dough took a surprising amount of water, and it was sticky and not the easiest stuff to work with. Eventually I got the hang of it. After the first few fails, I was getting them out of the press and on to the skillet without trouble. I used a combo of plastic wrap and parchment, using the parchment to transfer the tortilla directly onto the hot skillet without having it tear. They’re sturdy, very pliable, and chewy with a neutral to slightly sweet flavor. Fun to make, but time-consuming, at least for the novice.
Just a follow-up: I served these to dinner guests and they were a big hit. They actually thought they were corn tortillas. So I will make these again… and keep honing my tortilla-making skills. Finally, these froze beautifully.
Oh! so glad Rose. I always make few batches for the week. My kids love them. I found that the greener the banana is, the closer it would taste to Corn. Crazy 😉
I made these the other night for my Guatemalan in-laws and we all loved them! I threw the boiled and peeled plantains in my food processor until they became the texture of homemade playdough and came together in one large ball. No water was necessary! Flattened between two plates. So so good for wrapping up all the good stuff! I love this recipe! I was amazed that they actually flip like tortillas!
Did you end up using any grease or oil? I used tons of water, but still had bad luck with the “stickiness”
I’ve got a cast iron tortilla press, but each time the flattened product would stick to one side or the other.
possible way to avoid your tortillas from sticking to the press is to “cure” it as you would a cast iron skillet. After using the press, i wipe it clean then add swipe it with an oiled paper towel and clean it off before storing and again before using. Try and see if that would help you. Try not to have your dough much too wet, also.
I’ll have to give these a try…I have a feeling the first few times will be a fail…LOL
Practice makes the master!
I made these tonight to go with some pork carnitas that my wife was making. The tortillas were very good and everyone said they were surprisingly tasty.
I will say though that they were time consuming and a little difficult to make. First, I boiled the plantains for about 35 minutes, but that still was not long enough. They were too hard to mush with a fork so I had to throw them in a Vitamix blender. Even the Vitamix strained to get the plantains blended to a sticky gooey glob. I added a lot of water.
I pressed the mix into the tortilla shape using plastic wrap as per the instructions, but it is amazingly sticky and was difficult to remove from the plastic without tearing. Once in the cast iron skillet, they cooked up easily with a little coconut oil (next time I think I will try bacon lard).
Even though they were a bit difficult, the end result was good enough that I will diffinately try them again. Next time I will be sure to boil the plantains longer, I will try to press the tortillas thinner, I will try to find a different plastic that sticks less, and I will try lard rather than coconut oil.
The recipe is worth keeping, but will take some practice to master.
Awesome, I’ve been looking for something like this. Will try it out this weekend for sure.
I’m going to try this as a dough for empanadas, which are a HUGE hit with my family using maize. This could be just the paleo thing I need to take them to another level.
These look awesome!! How many does it make? How long are they good for?
I made these the other night for my fish tacos. I normally do store-bought corn tortillas but it’s getting impossible lately to find organic non-gmo here locally and the other gluten-free options I’ve tried have been dry as a board and tasteless. I love plantains so figured I’d give these a try! All in all they came out pretty good, despite me not having a press. They were very tasty, a little potato-like in flavor which complemented the fish nicely I thought. I will post my pics and a link to this recipe on my blog. Thanks for sharing the recipe! 🙂
Your welcome Jenn! and thank you for sharing
Thank you for this!! Some of the family can’t eat eggs so finding something this simple is fantastic. I don’t have a press and just laid out a huge piece of parchment paper. Then I put all the dough in balls on the sheet. Another sheet on top and then I used a cast iron skillet to press them flat. I did make them a little more thin with a rolling pin but the skillet made them uniform and perfect circles. I them baked them in the oven at 400 for 6-8 min on each side depending on thickness and they are fantastic!!! Texture and feel is amazing and they actually hold filling! So excited!
YAY!!!
I’m going to try this.
you-better not be.phukn with my emotions!
Thank you for this easy and yummy recipe! My kids are going to be psyched! I found it easy to make the dough with a food processor. I didn’t have a taco press but easily pressed small ball with my palm (between two lightly greased parchment pieces) and rolled out. I am going to share this with my clients as well! 🙂
Any suggestions on making tostadas? Whole round and/or “tortilla chips”. I need dipping power! I’m desperate for something with which to eat my salsas, guacamole, ceviche, etc..
mmmm tony, I haven’t made tostadas yet. I would give it a try BUT make the tortillas following this recipe and then cut them in fourths and fry them in some beef lard (like nachos). Make them a bit on the thin side and let me know how they turn out!
I see that someone posted the nutritional facts but I’m wondering how many carbs PER TORTILLA this is?? I assume that if you’re still wanting to lose excess fat, you’re better off NOT eating plantains – same goes with too much fruit (like more than one serving a day). For this reason I don’t eat sweet potatoes or really sweet fruits like mango or grapes. I wonder if there’s a recipe for zucchini or rutabaga tortillas? 🙂
Amy–there are cauliflower tortillas! I haven’t made them yet but plan to this week! http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/
I didn’t think this would work, all the recipes I’ve seen call for at least 3 or 4 ingredients and then baking. Ugh. But I made these and they came out near perfect the first go round.
I think one of the above people did it wrong. They probably boiled the plantains too long then added too much water and so…sticky mess.
I boiled the (green) plantains for about 23 minutes, then popped them in my (very cheap) food processor…they balled up like a dough in no time (I did add about 1/2 a teaspoon of water but I don’t think it was necessary).
Made little balls, pressed them between two plates (and parchment paper of course) and then cooked them in a non stick skillet with very little (about 1/2 tsp) of coconut oil.
Very impressed. Looked (just like the picture), felt, and tasted just like corn tortillas. And I’m mexican. 😀
Thank you so much for the recipe!!
You are very welcome Florence. Thanks for sharing !
Thank you so much for creating and posting this recipe. I am allergic to eggs, grains (yes, GRAINS – including CORN – but I’m half Cuban, so there ya go LOL), potatoes, legumes, so this is the answer to my prayers! So far I was making AIP tortillas with lots of oil and this is just what I was looking for.
So happy you can enjoy this tortillas! I have food sensitivities as well. I feel ya!
I’m a fan of recipes with only 3 ingredients. Thanks! I tried it out, without a tortilla press, and wrote about the result in my blog. I made some modifications that worked better for me. Check it out here. http://drmarinarose.com/digestion-and-detoxification/trying-cut-carbs-try-gluten-free-guilt-free-tortillas-pancakes/
Hi, I am trying to make these, and they keep falling apart when I put them in the pan. I have them in a ball, no problem, flatten them, no problem, then I try to take them off the parchment or plastic and they break apart, even before I touch them. Can anyone tell me why? Is my dough too wet? Too dry? Please help, thank you!
Sounds like it might be too dry. You could try adding a little bit of hot water to the dough and see if it helps.
Can you freeze these? I will try it, but thought you might already know. I ALWAYS have a pile of tortillas in the freezer and use them for sweet, savory, breakfast, lunch, dinner, dessert, snacks and…well…just EVERYthing (single, no kids). Even an AWESOME, 5 minute apple pie!! If I can freeze these, I will be in heaven! I can just spend one day per month, doing nothing but making tortillas and have about a squillion 5 minute meals, ready to go! I’d be in heaven!
Of course you can freeze them! It would keep probably for a month or even two if you make sure to seal them nice and tight! no problems 😉
Forgot to say thank you, thank you, THANK you! xxooxx
You are sooooo welcome Cinco!
Also, I try to eat according to the Blood Type diet, type “O”, which is pretty much paleo, all the way. D’Amato suggests “spelt” flour…if anyone wants to try that. I just buy whatever mexican brand of tortillas they have at the store as a wrap is just so easy for a snatch and munch eater, like me. But, even so, skipping grains always amazes me. I feel pretty efin good, most of the time, but skipping grains just makes it SO much better as grains are a big no-no for blood type O. I like the blood type diet because it categorizes food into only three types: Bad, neutral and what could essentially be classed as “medicine” or “awesome” for you – which is the “paleo” part. For an “O”, there is a completely different “feeling” after a full meal, than there is after a “meal” of only meat. Try it. If you’re an O, you’ll see what I mean. Simplified – type “O” is definitely carnivore; “A” is herbivore; and “B” is, relatively, omnivore.
We get a number of questions about the Blood Type Diet. Here are some links that might interest you:
http://donmatesz.blogspot.com/2010/12/blood-type-diet-primal-perspective.html
http://www.marksdailyapple.com/blood-type-diet/
http://naturalsportsmedicine.blogspot.com/2010/05/critical-examination-of-blood-type.html
Robb has talked about the Blood Type Diet on the podcast a few times, topic #7 of this episode was one of them http://robbwolf.com/2011/07/12/the-paleo-solution-episode-88/
Genius! These kick so much butt. So easy! I cooked for 25 min, let them cool for a few peeled threw in food processor. Few sec later voila! No water. It was sticky, but what the heck. Lathered up my hands on lard, made balls, pressed with a cast iron pan between two pieces of parchment paper. Sweated a little. .. lard helped it come off super easy. My only regret. .. not getting more plantain. Delicious!
Wohoo!!! so happy they turned out for you. More plantains next time! 🙂
ABSOLUTELY fabulous! Can’t for the life of me find my tortilla press, it’s around somewhere, but they rolled out fine between wax paper sheets. I am avoiding grains of all kinds and like others have said, it’s hard to find replacements for the breads I love. So far I’ve made (and enjoy!) cauliflower buns for when I want a hamburger or a sandwich, and coconut flour cheddar biscuits (also yummy) but wow…these are amazing in flavor and utility. Thank you!
As someone who has recently (trying to) emnbraced the Paleo lifestyle, I can sum up the experience, thus far, in three words: I MISS TORTILLAS!!! My wife and I have tried so many tortilla recipes that are advertised “as good as” and don’t even come close! Eggs? Cauliflower? Coconut flour?? Blech!! Thanks so much for sharing this recipe. Simple is better and this looks more “legit” than anything we’ve seen/tried before. I’m looking forward to it.
I bought the tortilla press and even found “green” plantains. I followed instructions, simply enough with no issues. Once I got my peeled plantains to the food processor the blade got bogged down because the mixture was so sticky. Once pulverized I found the rolled balls stuck to parchment paper, plastic and even the bare cast iron.
Any ideas on how to get a less sticky green plantain mixture? I tried dousing everything in bacon grease, but still was very difficult to work with. If it weren’t for the “stickiness” these would have been awesome.
I made these last night and it was a nightmare. Soooo sticky! (Almost broke my food processor.) But eventually I learned that if you let it sit and dry out just a little, pressing them into tortillas is a bit more manageable. And if it starts to stick to the parchment, then again let it sit for a few minutes. Once they dry they peel right off. I fried them up with ghee in a stainless steel pan.
They taste nothing like corn tortillas but more like a potato cake. They were pretty tasty, but I don’t think its worth the trouble making them a second time.
Hola Chelo!
How many calories does once contain? Gracias
I had to boil the plantains longer than the recipe said, had to add water to get the processor to mash them. At first the dough seemed too sticky, but it had to sit for a while and stiffened up nicely. The first tortilla was too thin and I had to redo it, but after that they were good.
I used a medium Ziplock freezer bag and didn’t press all the way down, then peeled them off from
the thicker side. They were great, thank you!
My experience was similar to Ina, except that I didn’t let the dough sit & the first one was moosh I had to scrap out of the pan. The heat was a little tricky too, but if they stick, it’s too hot. As the author said, it is a bit of an art.
But they are really, really good & worth the effort. They reheat very well, so I plan to double the next batch & freeze one.
Great Job, Chelo!!
I love corn tortilla and I can eat it but I hate is to bad for my waist line. I can only eat 2 or less . how many plaintain tortillas can I eat for my waistline or not to gain weight?
lovely! Thanks SO much!
Is there a particular tortilla press you’d recommend? I purchased one but it makes one edge of the tortilla thinner than the opposing edge.
Hi Chelo,
After having surgery and being on bed rest and of course gaining weight. Dr put me on a strict very low carb diet. Being Mexicana I was lost because a lot of our dishes are eaten with tortillas! I’m soooo excited I found your blog!!! I can’t wait to try these!!! Besos!!!
These were just EXCELLENT! I added a little coconut oil to the dough for pliancy. Very very tasty as tortillas were sorely missed by me.
Thank you so so much for this recipe. I tried them tonight and they turned out great! I just think it is so cool that they only have the one ingredient. I didn’t have to add any water and was happy to be using my tortilla press again – I will be using it on a regular basis once again :^)
I just have to say husband approved !!! Yay
Love this. What happened to Chelo? I wanted to find her video on Instagram but her account was closed, same with her twitter and website. <3
I think she took on a full time translating job!
Hi there! I have tried this recipe with success, they came out great, thanks! I have a question, however, why do you boil the plantains first? I only ask because I found a few other plantain tortilla recipes that just calls for green plantains, oil and salt mixed in a high powered blender, I haven’t tried it so I can’t comment on it, wondering if you knew the difference. Thanks again!!
i have a question, after making these, can I make them into hard shells? i need to make mini hard shells..
My answer is, YES! I could just run and jump you for a hug and knock you over and not think twice with so much excitement! I’m on round two and this recipe is way better than the first one I tried! I can not wait to try it today! I have a little one who is literally allergic to just about everything food, for now along with her eczema is rough. I know We can trust In God to get us through this. Thank you for the recipe and photos!
I’m going to try this bc I’m allergic to corn/corn products and I don’t want to miss out eating tacos or tostadas so I’m glad I found an alternative.
These are amazing! Soooo yummy and super easy! Used a cutting board to flatten out the plantain balls. Also used a two gallon zip lock baggie – cut at the sides and smashed 4 balls at a time. Works like a charm. Boiled plantains for an hour. Peels came right off. Used a food processor using droplets of water when needed, don’t overprocess. Be sure to grease your hands a bit, I used an approved spray on my hands and baggie to avoid stickiness. One ounce makes a” street taco” size tortilla (4 plantains yields approx 24 one ounce tortillas). For regular size tortilla use a little more. When smashing, thinner is better just be careful when peeling off from the baggie. Cooked in a skillet, looks, tastes and feels like a tortilla!!!! This was my first try at these, not my last!!! Cant wait to share this excellent recipe!!! Your instructions were perfect! Photos really helped! Tacos tonite…
Sorry if this is repetitive, but reason to avoid corn is that it converts to sugar as soon as you put it in your mouth. It’s a grain used to fatten up cows & pigs. And then we use it as a diet food in the form of popcorn! It’s a top genetically-modified food, heavily sprayed with pesticides. Sugar tells your body to store fat in your middle, equals accelerated aging. The worst sugar is fructose, as in high fructose corn syrup, fruit juice concentrate & agave. It goes straight to your liver resulting in your body literally making fat from it. So corn = sugar = fat & aging.
LOL LOL LOL LOL LOL
1)- YOU JUST MADE THIN “TOSTONES” WHICH ARE PUERTO RICAN.
2)- ADD OLIVE OIL INTO THE MASHED PLANTAIN, SAUTE WHITE ONIONS, MIX IT, AND THEN YOU HAVE DOMINICAN “MANGU”.
3)- ROLL THAT MASA INTO A BALL, THEN FRY IT AND YOU GOT PUERTORICAN MOFONGOS.
4)- PLACE THAT MASA IN THE CENTER OF A BANANA LEAF, ADD SOME CHICHEN OR ANY MEAT INTO THE CENTER, WRAP IT, THEN:
A)- BOILED AND YOU GOT PUERTO RICAN “PASTELES”.
B)- BAKE IT AND YOU GOT PUERTO RICAN “EMPANADAS”.
C)- FRY IT AND YOU GOT PUERTO RICAN “ALCAPURIAS”
THERE YOU GO, SIX RECIPES WITH ONLY ONE STARTER!!!!! USE YUCA ROOT INSTEAD AND NOW YOU GOT TWELVE RECIPES. USE GREEN BANANAS INSTEAD, AND YOU GOT EIGHTEEN RECIPES!!!!! AND THE LIST CAN GO ON AND ON!!!!!
THAT IS WHY PUERTO RICANS ARE SO BEAUTIFUL, THEY DO KNOW HOW TO TAKE ADVANTAGE OF MOTHER EARTH AND HER DELICIOUS ORGANIC GIFTS!!!!!
Thank you so much for this recipe. They were delicious. I don’t have any dietary restrictions, the thought just came to see if anyone successfully made tortillas out of plain plantains and came across yours. It’s not that too time consuming. I used a mini food processor to bind it after mashing them with a fork and pressed them out with my hands. I cut up a small plastic sandwich bag and placed a ball between the two. Smashed it down with my palm and used my fingers to spread them. They held up to all the added topics pretty well too. I thought it would have a tostones taste, but it was more similar to corn tortillas.