This is my recipe for Ecuadorian tortillas de platano verde, which are green plantain patties or savory cakes stuffed with cheese (or other fillings). Have I mentioned before how much I love the mix of green plantains and cheese? Probably thousands of times, but I don’t get tired of repeating it. These green plantain patties are made with a green plantain dough, that is basically the same dough as I use to make green plantain empanadas. I just add an additional cooked plantain, since the dough for the patties can have a higher ratio of cooked plantain to raw plantain. I included a list of tips for making the dough on the original empanada recipe, you can read them in more detail there, but the high level summary is that I simplify the recipe by using a food processor.
I also find that at least here in the US, where the plantains aren’t always as super green as they are in Ecuador, it helps to add an egg to the dough. Again, that isn’t at all the traditional way, but rather just another one of my carishina (a Quechua term for someone who has no hope in the kitchen or anything domestic) cooking techniques or hacks. This variation of the dough is very simple, some other versions will also add some refrito or sofrito to the dough mix (similar to how you would make llapingachos) or ground peanuts (similar to a bolon).
The plantain patties are stuffed with cheese and then cooked on a griddle, or a frying pan, until golden and crispy. My favorite way to make these tortillas de verde is to stuff them with cheese, however you can make them with other fillings, from chorizo to pork belly, seafood or pretty much anything that you think would work as a filling. I love serving these green plantain patties with a variety of sauces or topping options.
Some of my favorites include aji hot sauces, such as the traditional tree tomato aji or the aji criollo. I also really like serving them cebollas encurtidas or pickled red onions, or the close variant of onion and tomato curtido. Recently I also tried serving them with a creamy avocado sauce (or a chunky avocado salsa or regular guacamole) and have to say that it goes really well with the tortillas de verde. My friends from the coastal areas of Ecuador will probably consider it borderline food heresy, but hey, as a Serrana (person from the Highlands) I can get away with the “I put avocado on everything” excuse.
Step by step preparation photos for green plantain patties stuffed with cheese: