These super easy 3 Ingredient Ube Tortillas are made with just mashed Ube, cassava flour and salt. That's all you need to put some Filipino favor into taco night!
How Did Ube Tortillas Come About?
Long story short, my friend Kim posted on IG stories of her making tortillas with just some mashed sweet potato and flour. I thought wow. Would that work with ube? I'm a fan of making savory dishes with Ube so I thought why not.
I used my last packet of frozen ube and started this amazing journey. I have to say it was a success! They came out super soft and flexible. It held fillings well and this is now day 2 of having them in the fridge and they are still nice and flexible. So here you go. Let's make it!
How to Make Ube Tortillas
All you need to make these tortillas are these 3 ingredients:
2 Cups of Steamed Mashed Ube (yes it must be cooked)
1 Cup Cassava Flour
1 Teaspoon Salt
Mix all the ingredients in a bowl first using a spoon and then your hands. Eventually you will need to move to a floured surface or silpat to kneed until smooth.
I did a very rough video to show you how easy it is. It's my very first self produced end to end cooking video. It is rough, but I am still quite proud of it because 1 - it happened during shelter in place and 2 - it happened during shelter in place.
How to Form the Ube Tortillas
Now that you have a dough, cut it in half and place the unused portion under a cloth napkin or towel. Roll it out into a log like so.
Cut into 8 pieces.
Roll each piece into balls.
Working with one ball at a time cover with wax or parchment paper and flatten with your hand.
Roll out until it's ¼ of an inch thick. You don't want them too thin or they might rip.
After they are rolled out oil each side and put on a plate.
Repeat with the other balls. As you are oiling them, they will not stick to each other. Keep all tortillas under a napkin while you do the other set of balls. Repeat all steps with the other half of the dough.
To cook the Ube Tortillas heat up a small skillet on medium to high heat and cook each side for 3-4 minutes. A slight char is nice.
As they cook, keep them covered in cloth so that they stay warm until it's time to eat.
How to Store Ube Tortillas
It's best to eat them on the day, however if you do have left overs put in a silicon bag or glass container and keep in the fridge for at the most 2-3 days. Before eating re-heat on the stove over an open flame to make them soft again. If you don't have a gas stove, heat in a skillet on low heat to warm up.
In my next post I will show you how we used them, still using some Filipino dishes to eat with these Ube Tortillas.
Here Are Other Ube Recipes You Will Enjoy As Well
- 2 Cups Cooked Mashed Ube
- 1 Cup Cassava Flour
- 1 Teaspoon Salt
- Mix all the ingredients in a bowl first using a spoon and then your hands. Eventually you will need to move to a floured surface or silpat to kneed until smooth.
- Cut dough in half and place the unused portion under a cloth napkin or towel. Roll it out into a log. Cut log into 8 pieces and roll into balls.
- Work with 1 ball at a time covering the rest under the cloth. Cover with wax or parchment paper and flatten with your hands. Roll out until it’s ¼ of an inch thick. You don’t want them too thin or they might rip.
- After they are rolled out oil each side and put on a plate. Repeat with the other balls. As you are oiling them, they will not stick to each other. Keep all tortillas under a napkin while you do the other set of balls. Repeat with the other half of dough.
- To cook heat up a skillet on medium to high heat. Cook each side for 3-4 minutes each. As each tortilla cooks cover with a cloth to keep warm.
- Serve with fillings of your choice.