If you’re looking for a grain-free tortilla, you need to try these Yuca tortillas. You only need 4 ingredients to make!
Sometimes known as cassava tortillas, the Yuca Tortillas are hands down one of the best tortillas you can make. Not only because they’re super simple, but because they have a lot of flavor.
I grew up on the classic flour tortillas. It was then, as an adult, that I started to make tortillas made with plantain and then explored with other vegetables until I made the yuca ones.
These tortillas are delicious because they have a very distinct flavor. Great to serve just next to your morning coffee or to make a breakfast burrito. But I really like them with a chicken breast pan fried or a Puerto Rican garlic chicken.
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Why This Recipe Works
- This is a gluten-free tortilla recipe!
- It is made with very few ingredients that you can find at your local supermarket.
Recipe Ingredients
- Yuca- I used 1 pound of frozen yuca. But if you’re using fresh yuca, always get ¼ of a pound more. This is so you can take into account the weight of the skin. Just so you know, there’s no difference in flavor when using fresh or frozen yuca.
- Salt- I always add salt to add flavor because if not, the recipe will be bland.
- Oil- I always use vegetable oil, but you can use coconut oil or even avocado oil.
- Water- You need enough water to be at least 2 inches above the yuca. This is because the water will evaporate while it cooks. If you want to add even more flavor, you can boil the yuca in a vegetable or chicken stock.
Variations
- Herbs- You can add almost any herb you like to this recipe, just don’t add too much so it won’t overpower the yuca flavor. Good options to add are thyme, rosemary, or cilantro. Even though it is not a herb, you can also add green onions.
- Seasonings- You can change the flavor just by adding different seasonings. You can use garlic powder and onion powder to give it a more savory taste. Or you can add some cinnamon and sugar to make them as sweet tortillas.
How to Make Yuca Tortillas
- Photo 1: When using fresh yuca, peel before cooking. In a large pan, add the yuca and water enough so it is about 2 inches above the yuca. You need to cook for 24 minutes, then check for tenderness. But if your yuca is still hard, boil for 6 more minutes
- Photo 2: Drain the yuca and place it in a big bowl. Add the salt and mash until there are no more visible lumps. Then add the oil and mash until all of it is integrated into the dough. Make sure that you mash when the yuca is still hot, so it can be easier and because it will come together better.
- Photo 3: Divide the dough and shape into 10 small balls. This will make tortillas that are about 5 inches wide. You can make bigger balls to make bigger tortillas. Then you need to press each ball between some sort of plastic to prevent it from sticking to your surface. You can open a freezer bag and use it. With the help of a tortilla press, a small cutting board, or any flat tool to flatten each ball.
- Photo 4: In a large skillet over medium-high heat, cook the disks. Cook for 1 minute per side or until they change from a translucent color to a more pale white.
Recipe Tips
- Cooking: I made the tortillas on the stovetop because it is faster. But they can also be cooked in the oven. Just place each disk over parchment paper and set your oven to 350°F. Cook for 20 minutes, but be sure to flip them halfway.
- You can use a food processor to mash the yuca.
- You can use this recipe as a base for savory and sweet recipes.
More Yuca Recipes
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Yuca Tortillas
These yuca tortillas are great for anything from breakfast burritos to serving at dinner time as tacos.
Ingredients
- 6 cups water
- 1 pound yuca
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- If using fresh yuca, peel it by cutting the ends and removing the skin. Add the yuca to a large pan and add the water.
- Cook the yuca on high heat for 24 minutes. After the yuca is cooked, insert a fork in the middle of a piece to make sure that it is tender. Then drain and put the yuca in a big bowl.
- Now mash the yuca with a fork or a potato masher. Add the salt and the oil and mix it in with the mashed yuca.
- Oil your hands and divide the dough, and roll into 10 equal balls or fewer if you're making smaller tortillas.
- Then, place each ball between a cut-up freezer bag or plastic wrap. Then, with the help of a tortilla press or any flat kitchen tool like a cutting board, press until each ball turns into a disk that is about ⅛ of an inch thick.
- In a large pan over medium-high heat, cook the tortillas. Wait for the pan to get hot and lay each tortilla flat and cook for 1 minute per side.
- After cooking, let the tortillas cool and then store them or serve them right away. Buen provecho!
Recipe Notes
Substitutions:
- You can use fresh or frozen yuca. There’s no difference using one or the other, so use whatever you find at your local supermarket.
- You can use any oil; coconut oil is a great option.
- When you flatten each tortilla, make sure not to stack them if raw because they will stick. You can place each disk on parchment paper to prevent them from sticking. Or lay them flat on a clean surface while you cook them.
- Once cooked, store the tortillas in a freezer bag or an airtight container in the fridge for up to a week. Or you can freeze the tortillas so they can last up to 3 months. But make sure that you let them completely cool before storing.
Nutrition
Calories: 85kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 239mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.1mg
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