BOIL. Bring a large pot of water to a boil. Cut ends of plantains off and slice into rounds leaving peel on. Boil for 15 minutes or until the plantains become fork tender. The cooking water will turn black... this is normal. Drain. Let cool.

PEEL. Once cooled peel the skin off the plantain rounds and add to a food processor. Blend until they form a dough ball, about 30 seconds. Remove dough and place on a lightly dusted cutting board.

PRESS. Divide dough in evenly into small dough balls. Place a piece of plastic (ziplock bags cut in 2 squares work great) into the tortilla press, add dough ball and top with another piece of plastic then close to create thin tortilla.

HEAT. Heat a skillet with a neutral oil, like avocado or grape seed, and cook each tortilla for about 1 minute on each side, until lightly browned and toasted. Repeat until you've cooked all of the tortillas.

SERVE. Enjoy