Tortilla De Verde

Tortillas de verde are the plantain patties in simple terms. Butter is used here, but plant based butter can be used for a vegan option along with vegan cheese. These patties sound similar to our aloo tikki, but milder version. They are lip-smacking delicious when served with Aji Criollo!

These patties sound very similar to our traditional aloo tikkis. This is popularly called as plantain tikkis in our home, names may differ but they taste delicious! Aloo tikkis can be filled with fresh paneer or sprouts and similarly these can be stuffed with meat or veggies. Aloo tikkis are served with green chutney and this Tortillas de verde is served with Aji Criollo. Lard may be added traditionally but butter or plant based butter can be used. To make a vegan version, use a fresh vegan cheese as filling. 

Mashing the plantains when hot is important or they'll become a little harder to mash. Add a couple of tablespoons of the water used for cooking the plantains to mash easily, followed by butter. I have added cayenne for heat and it is up to your preference. I referred to Laylitas recipe and this video to make this recipe. This has bits from both the recipes. 

Ecuador is located on South America's west coast. This country has a diverse landscape from the Andes highlands to Galapagos Islands to Amazon jungle. Naturally the country's cuisine is diverse too with different regions depending on the bounty and it is easy to find many delicious delicacies in such a diversity . I explored and made a few Ecuadorian food and we enjoyed them, especially the tortillas de verde, bolon de verde, Menestra de Lentejas. Plantains are abundant and there are many recipes based on this veggie. In fact, the plantains that I bought came from Eucador! The lentil stew made a  comforting meal when served with Ecuadorian amarillo rice and mashed plantains. These tortillas de verde were perfect to serve with spicy hot sauce, Aji Criollo and some Tomato-onion Curtido. I found more similarities in these food items with our traditional cuisine and these were comforting too! Loved the Ecuadorian flavors and there are many more yet to try!

We have traveled to many countries virtually and this month we are exploring Ecuador cuisine in our #Eattheworld challenge group. Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, What's For Dinner, Share The Wealth, and Full Plate Thursday.

Ingredients

Makes 6 patties

Green plantain - 3

Water

Salt - 1 and 1/4 tsp

Achiotte/annato powder - 1/4 tsp

Cayenne - 1/2 tsp

Butter - 1.5 tbsp

Oil - 2 tsp

Cooked water - 2 to 3 tbsp

Queso about a cup

Method

Boil the water and add the sliced chunks of plantains, cook for 25-30 minutes, until they are fork tender.

Transfer the plantains to a bowl and mash them to a smooth texture. Add a couple of tablespoons of water used for boiling them. Add the butter and mash.

Add the cayenne and achiotte, mix and knead to a smooth dough.

Divide into 9 portions.

Take a ball of plantain dough and make a cup. Add about one and a half tablespoon ot two to the cup and close it. Slightly tap it in the middle to smoothen out.

Repeat with the rest of the plantain dough.

Heat a griddle and about two teaspoon of oil. Place the patties and cook for 4 minutes on each side.

Serve with Aji Criollo!

Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) 

Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce) 

Sugarlovespices: Ecuadorian beef skewers & potato pancakes