- Bring a pot of water to a boil.
- Wash and cut plantain in a few pieces.
- Put in boiling water with skin on and boil for 30 min or until you can easily pierce plantain pieces with a fork. The more cooked they are the better the dough will stick together. I like to cook them until the skins are almost falling off.
- Once cooked allow to cool for a few minutes.
- Peel plantain and either hand mash with a potato masher (achieves a more rustic tortilla) or place in a food processor (to achieve a smoother tortilla) and process on high until a dough ball forms.
- Roll dough into equal size balls and place on a plate.
- Line a tortilla press with plastic wrap on both sides and place a dough ball in the center and press down.
- Tortillas can either be cooked one by one in a cast iron skillet or on a parchment lined baking sheet.
- If cooking in a cast iron skillet ensure it is slightly greased and carefully lay each tortilla one at a time in the skillet. Cook on both sides for around 30 seconds or until starting to brown and puff up.
- If cooking in the oven press all and lay out on a parchment lined baking sheet and bake at 435 degrees for 10-20 min. Keep an eye on them and flip multiple times until they start to brown.
- Place tortillas on a paper towel lined plate which will allow them to not get wet while they cool down.
If you don't have a tortilla press you can roll out by hand and achieve a similar result.
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