Ube Tortillas
Bring a bold pop of color to your next meal with these soft and earthy Ube Tortillas. Made with mashed purple yams and cassava flour, they offer a naturally gluten-free option that’s just as delicious as it is eye-catching. These tortillas are tender, flexible, and perfect for tacos, wraps, or even a savory snack on their own.
Whether you’re exploring Filipino-inspired flavors or just want to switch things up from standard tortillas, this quick and easy recipe delivers something unexpected.
Before you get started
Set yourself up for success with these simple prep steps:
- Cook and mash the ube in advanced, make sure it’s soft and lump-free
- Have your cassava flour ready to adjust texture as needed
- Warm up your tortilla press or prep parchment paper if rolling by hand
- Preheat your skillet or comal before starting to cook
- Use a kitchen towel to keep cooked tortillas warm and pliable
What You Need To Make Ube Tortillas
You’ll find full measurements in the recipe card, but here’s what you’ll need:
- Cooked and mashed ube (purple yam)
- Cassava flour (a gluten-free root flour that adds elasticity)
- Salt
These three simple ingredients combine into a vibrant dough that’s flavorful and flexible enough to wrap around your favorite fillings.
How To Make Ube Tortillas
Add the mashed ube, cassava flour, and salt to a mixing bowl. Use your hands to mix until a soft dough forms. The dough should hold together but not be sticky, add more cassava flour gradually as needed.
Divide the dough into golf ball-sized pieces.
Line a tortilla press with parchment paper and flatten each ball into a disc about ¼ inch thick. If you don’t have a press, use a rolling pin with parchment to prevent sticking.
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Heat a comal or skillet over medium-high heat.
Cook each tortilla for 3–4 minutes per side until lightly browned and cooked through.
As you cook, transfer each tortilla to a clean towel and cover to keep warm and soft.
Serve warm with your choice of fillings, these pair beautifully with savory meats, grilled veggies, or even sweet spreads.
Commonly Asked Questions
What is ube?
Ube is a purple yam commonly used in Filipino cuisine. It has a mildly sweet, nutty flavor and a vibrant purple color.
Can I use sweet potato instead?
You can substitute purple sweet potato for a similar texture and color, but the flavor will be slightly different.
Is cassava flour the same as tapioca?
No. While both come from the cassava root, cassava flour is made from the whole root, while tapioca is just the extracted starch.
Can I make these tortillas ahead of time?
Yes. Store cooled tortillas in an airtight container in the fridge for up to 3 days. Reheat on a skillet to restore flexibility.
Ube Tortillas
Ingredients
Equipment
Instructions
- Mix all ingredients in a bowl using your hands until well combined.
- Form the mixture into golf ball-sized portions.
- Line a tortilla press with parchment paper.
- Flatten each portion until it's about ¼ inch thick; avoid making them too thin to prevent ripping.
- Place the flattened portions on parchment paper, ensuring they are spaced about half an inch apart. Repeat with the remaining dough.
- Heat a comal or skillet over medium to high heat.
- Cook each tortilla for 3-4 minutes on each side.
- As each tortilla cooks, cover it with a cloth to keep them warm.
- Serve with your choice of fillings.
