Authentic home cooking from Mexico, with US measurements. 
Cassava Tortilla
In the Papaloapan Basin region, it is very common for families with small farms to plant and harvest this tuber. Cassava tortillas are usually eaten on their own in local homes, as they believe this is the best way to enjoy them. Sometimes, bean paste is added. These tortillas have a different texture compared to nixtamal tortillas; they are a bit elastic.
Cassava Tortilla
In the Papaloapan Basin region, it is very common for families with small farms to plant and harvest this tuber. Cassava tortillas are usually eaten on their own in local homes, as they believe this is the best way to enjoy them. Sometimes, bean paste is added. These tortillas have a different texture compared to nixtamal tortillas; they are a bit elastic.
Open in Cookpad AppSteps
- 1
Grind the cassava using a small grinder or a food processor. Once ground, drain it with a cloth to remove all the liquid.
- 2
Knead for about 5 minutes and add salt.
- 3
Flatten with a tortilla press or by hand. Cook over medium heat on a griddle, allowing each side to turn golden brown.
- 4
Suggestion: They can be filled with bean paste like the one made in the "Bean Tamale" recipe.
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