Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.