| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds peeled, deveined and quartered yuca
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup plus 3 tablespoons vegetable oil
- Salt
- 1 cup shredded mozzarella (or your choice of melting cheese)
- Ensalada Criolla, recipe follows
- 2 tomatoes, sliced
- 1 large red onion, sliced
- 1 bell pepper, sliced
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Salt
Instructions
- Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
- Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
- Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
- Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 454 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 528 mg |
Reviews
Excellent recipe so delicious!!!