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 skin is 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.
Notes
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/plantain-tortillas/