Plantain Tortillas

Peel the ripe plantains by slicing off the skin lengthwise and discarding it, then chop the flesh into chunks for easier processing.

Place the plantain chunks into a bowl and mash thoroughly with a fork until smooth and uniform, breaking down any remaining lumps.

Add the sugar and baking powder to the mashed plantains and stir until the mixture is well combined.

Heat the cooking oil in a large skillet over medium-high heat until shimmering.

Scoop the plantain mixture by hand or with a spoon and flatten each portion into a thin disc about ¼ inch thick on a work surface or between plastic sheets.

Carefully transfer each flattened tortilla to the hot oil and fry for 2-3 minutes per side until golden brown and crispy.

Remove the tortillas with a slotted spatula and place them on a paper towel-lined plate to drain excess oil.

Serve the plantain tortillas warm, either plain or with your choice of accompaniments such as beans, cheese, or avocado.