Cassava (Yuca) Tortillas

This is one of my favorite gluten-, grain-, and corn-free tortillas—and the best part is, it’s made with just one ingredient. The texture is soft, somewhere between a flour and corn tortilla. I prefer using frozen cassava to save time on cutting and peeling, but if you only have access to fresh, I’ve included instructions for how to prep it.

Ingredients:

• Fresh or frozen cassava (yuca) (see note)
• Water (1–3 tablespoons, as needed)

Equipment:

• Tortilla press or rolling pin

Instructions:

1. If using fresh cassava, cut it into halves or thirds to make it easier to peel. Score the bark-like skin with a knife, from one end to the other, then gently peel the skin back. Proceed with cutting each piece down the middle lengthwise.
2. Add the cut and peeled fresh or frozen cassava to a steam basket set over a large pot with about 4 inches of water. Cover and steam for 30–50 minutes, or until the cassava is very tender when pierced with a fork.
3. Once cooked, remove the core/stem from the center of each piece.
4. While the cassava is still hot, start mashing it down with a fork or potato masher. If the mixture feels dry or crumbly, add 1–3 tablespoons of water as needed to make it easier to break down. Avoid adding too much water, as it can become sticky. It does not need to be mashed down perfectly smooth, just broken down enough to knead.
5. Roll the dough into lemon-sized balls and knead each one until smooth and pliable.
6. Press each ball between two sheets of parchment paper using a tortilla press or rolling pin until thin. (if using a press, I like to press once, rotate tortilla, press again, rotate, and press a final time.)
7. Heat a nonstick pan over medium heat. Cook each tortilla for 1-2 minutes per side until lightly golden and cooked through. Lower heat to medium-low if needed to avoid over-browning.
8. Place parchment paper or paper towel between heated tortillas to keep them from sticking together.

Servings: 1 medium sized yuca can make anywhere between 6-10 tortillas.  

Notes:

• Cassava/Yuca: Cassava can typically be found at Latin or Asian markets, either in the produce section or frozen food isle. It’s usually labeled as yuca. I recommend using frozen if you have access to it, as it helps save time since it’s already pre-peeled and cut.
• Organic Yuca: I buy frozen organic yuca online from DeliveredCold.com. The quality has always been consistent. The catch is that there’s a $100 minimum order, so it may not be worth it for you unless you plan to make these tortillas regularly.
• Tortilla Press: I’ve tried several types of tortilla presses. I have found the wood ones to be harder to clean, not as powerful, and can be prone to mold. My favorite is from the brand Masienda. (Note: The dough is pressed between parchment paper, so it doesn’t touch the press directly—in case using a metal press is a concern for you.)