Tortilla de Yuca

Total Time:
1 hr 15 min
10 min
25 min
40 min

8 servings

  • 2 pounds peeled, deveined and quartered yuca
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup plus 3 tablespoons vegetable oil
  • Salt
  • 1 cup shredded mozzarella (or your choice of melting cheese)
  • Ensalada Criolla, recipe follows
  • Ensalada Criolla:
  • 2 tomatoes, sliced
  • 1 large red onion, sliced
  • 1 bell pepper, sliced
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime
  • Salt
  • 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.

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

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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