Name: Tortilla de Yuca
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
Ingredients: 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; 2 tomatoes, sliced; 1 large red onion, sliced; 1 bell pepper, sliced; 2 tablespoons chopped cilantro; Juice of 1 lime; Salt

Directions

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.