From Magalys Mujica's kitchen in Venezuela. 
Yuca Tortillas
I loved making these tortillas because they use just one ingredient and make a healthy meal. You can fill them with whatever you like—I used cream cheese, mozzarella, and avocado 🥑.
Yuca Tortillas
I loved making these tortillas because they use just one ingredient and make a healthy meal. You can fill them with whatever you like—I used cream cheese, mozzarella, and avocado 🥑.
Open in Cookpad AppSteps
- 1
Peel the yuca, cut it into 4 pieces, and boil for 30 minutes with 1 teaspoon of salt, until tender.
- 2
Remove from the pot, place in a bowl, and mash with a fork or use a food processor until smooth with no lumps. Knead the dough, then form into 2-inch (5 cm) balls.
- 3
Place a sheet of plastic wrap on the counter, lightly oil it with a paper towel, and put a dough ball on top. Cover with another piece of plastic wrap and press down to flatten into a circle, like making an empanada.
- 4
Heat a griddle or skillet over low heat. Place the tortillas on the griddle and cook for 10 minutes on each side. Don’t remove them completely—just move them to the edge as needed. Cook as many as will fit at once. Leave them on the griddle until golden brown.
- 5
To make it easier to transfer the tortillas, lift them with the plastic wrap and place them on the griddle, then flip them over.
- 6
Remove the golden tortillas and fill them as you like—with shredded beef, salad, or anything else.
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