1 lb yuca
1/2 stick salted butter
1/4 cup vegetable oil
1 tsp salt
1/8 cup mozzarella cheese, shredded
3 tbs vegetable oil
2 tbs olive oil
2 tbs chopped cilantro
1 tsp salt
1 cup tomato, chopped
1 cup red onion, chopped
1 cup green/red/yellow peppers, chopped
Yield: 4 servings
Prep time: 10 minutes, plus 20 minutes baking and 15 minutes cooling
1. With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into large chunks.
2. In a large saucepan over high heat, cover the yuca chunks with 2" of water. Stir in salt. Bring to a boil, cover and cook until tender, about 15 minutes. The yuca is done when you can easily pierce it with a fork.
3. Using a sieve, drain the yuca.
4. With an electric mixer on medium speed, combine the yuca, butter, oil and salt in a large bowl.
5. Let cool, about 15 to 20 minutes.
6. Shape the yuca into 4 balls, adding the cheese as you form the balls.
7. Flatten into round, thick patties (tortillas) about 1/2" thick.
8. Preheat the oven to your lowest setting to keep the tortillas warm until serving.
9. Place the additional vegetable oil in a large frying pan over medium heat. Cook the tortillas like you would pancakes, turning when brown on one side, about 3 to 4 minutes each side. The tortillas are ready to flip when they are firm enough to do it easily.
10. Remove the browned tortillas, place on a paper towel-covered cookie sheet and keep warm in the oven.
1. In a large bowl, combine the oil, cilantro, juice of one lime and salt.
2. Add the tomatoes, onion and bell pepper. Toss to coat.
3. Serve the salad on top of the tortillas.