The Stovetop Method

1. Cut the ends of the plantains and slice the peel vertically down the length of the plantain (this makes it easier to peel them later). Slice the plantain horizontally into 4-5 large chunks. Set a large pot of water over high heat and add plantains. Bring to a boil, cooking for about 15 minutes until the flesh of the plantains can easily be pierced with a fork.
2. Drain the plantains. Remove peels (they should come off easily now) and drop into a blender with the salt. Blend on medium speed until the plantains come together in a ball of dough.
3. Form the dough into 4-5 balls. The dough is very sticky! One at a time, place each dough ball between plastic (like from a zip-top bag) and roll out with a rolling pin (or press with a tortilla press).
4. Heat a well-seasoned cast iron skillet over medium heat. Cook each tortilla for 1-2 minutes on each side or until browned. Serve immediately or store in an airtight container in the fridge, reheating before use.

The Baked Method

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Cut the ends off the plantains and slice the peel vertically down the length of the plantain (this makes it easier to peel them). Slice the plantain horizontally into 4-5 large chunks. Remove the peels. Add the plantain chunks, egg, ghee, apple cider vinegar, and sea salt to a high-speed blender. Blend, starting on low and gradually increasing to high, until the mixture is completely smooth.
3. Using a large spoon or cookie scoop, drop a heaping spoonful of the batter onto the lined baking sheet. Use the back of the spoon (or your finger) to spread the batter out in a circular motion, making it as thin as you can. Repeat until the baking sheet is filled (I can usually only fit 4 or 5 tortillas per baking sheet).
4. Bake for 8 minutes, then remove from the oven. This recipe makes about 12 tortillas. Use immediately or store in an airtight container in the fridge, reheating before use.