Yuca Tortillas

Ingredients

• 1.42 L (6 cups)water
• 454 g (1 pound)yuca
• 1 teaspoonsalt
• 15 ml (1 tablespoon)vegetable oil

Instructions

1. 1

   Peel the yuca

   If using fresh yuca, cut off the ends and remove the skin. Put the yuca in a large pan and add the water.

2. 2

   Boil until tender

   Cook the yuca over high heat for 24 minutes. Check the centre of a piece with a fork; it should be tender. Drain the yuca and transfer it to a large bowl.

3. 3

   Mash and season

   Mash the yuca with a fork or potato masher. Add the salt and oil, then mix them through the mash.

4. 4

   Shape the dough

   Oil your hands, divide the dough and roll it into 10 equal balls, or use fewer balls if making smaller tortillas.

5. 5

   Press into discs

   Place each ball between pieces of a cut-up freezer bag or plastic wrap. Press with a tortilla press or a flat kitchen tool, such as a cutting board, until each ball forms a disc about 3 mm (⅛ inch) thick.

6. 6

   Cook the tortillas

   Heat a large pan over medium-high heat. Once it is hot, lay each tortilla flat in the pan and cook for 1 minute per side.

7. 7

   Cool and serve

   Let the tortillas cool after cooking, then store them or serve them straight away.

What are yuca tortillas?

Yuca, also called cassava, is a starchy root used in many Latin American and Caribbean cuisines. These tortillas are made from cooked, mashed yuca rather than a flour-based dough, giving them a tender, slightly chewy texture.

This version keeps the ingredient list short: salt and a little oil season and help bind the mash. The cooked discs work as a flexible base for tacos or burritos, or as a side with dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 1g protein, 17g carbs, 1g fat.

Yuca supplies most of the carbohydrate in each tortilla, while the vegetable oil contributes most of the fat; the recipe contains little protein. Pair a serving with a protein-rich filling and vegetables for a more balanced plate.

Preparing the yuca

Fresh yuca: Cut away the ends and peel off the skin before boiling, as directed. If the root is already peeled, proceed with the recipe.

Getting a smooth dough

Mash: Work the yuca while it is cooked and tender, breaking it down with a fork or potato masher. Mix in the salt and oil until they are evenly distributed through the mash.

Texture: The recipe relies on tender yuca that can be mashed into a workable dough. If a piece is still firm in the centre, return it to the pan to cook until tender before draining.

Pressing even tortillas

Portioning: Oil your hands before dividing the dough to help keep it from sticking. The recipe makes 10 equal balls; it also allows for using fewer balls when making smaller tortillas.

Pressing: Put the dough between freezer-bag plastic or cling film so it does not stick to the press or board. Aim for discs about 3 mm (⅛ inch) thick so they cook through in the stated time.

Cooking and checking doneness

Hot pan: Let the pan heat over medium-high before adding a tortilla. Cook each one for 1 minute per side, as specified in the method.

Handling: Lay each disc flat in the pan and turn it after the first minute. Let the cooked tortillas cool before storing or serving.

Ways to serve them

Breakfast: Use the tortillas as a base for breakfast burritos with your preferred fillings. Keep the filling modest so the discs are easy to fold.

Dinner: Serve them as taco shells or alongside a savoury meal. Their mild flavour pairs readily with seasoned vegetables, beans or other taco fillings.

Recipe notes & tips

• Oil your hands before dividing the dough to make shaping easier.
• Use freezer-bag plastic or cling film on both sides of each dough ball when pressing.
• Press the discs to an even thickness so they cook at the same rate.
• Wait for the pan to become hot before cooking the first tortilla.
• Check that the yuca is tender in the middle before draining it.

Variations

• Breakfast burritos: Fill the tortillas with your usual breakfast ingredients and fold to serve.
• Taco night: Use the cooked discs as a base for your favourite taco fillings.
• Smaller discs: Divide the dough into fewer balls if you want smaller tortillas, as the method suggests.
• Seasoned dough: Add your preferred dry seasoning alongside the salt when mixing the mash.
• Dinner side: Serve the tortillas warm beside a savoury main dish.

Common mistakes to avoid

• Firm yuca: Test the centre with a fork before draining; cook longer if it is not tender.
• Sticky hands: Oil your hands before rolling the dough into balls.
• Sticking during pressing: Place the dough between pieces of freezer-bag plastic or cling film.
• Uneven discs: Press each ball to about 3 mm (⅛ inch) thick for more even cooking.
• Pan not hot enough: Let the pan heat over medium-high before laying in a tortilla.

How to store

Once cool, store the tortillas in a covered container in the fridge and use within 3 days. Reheat them briefly in a hot pan until warmed through.

Frequently asked questions