This easy 1 ingredient cassava tortillas recipe, just needs fresh or frozen cassava also called yuca. It comes out so soft and fluffy, can be used as a wrap or flatbread. No flour needed.
If your looking for an alternative to corn and flour tortillas, this gluten-free, grain-free, and nut-free option is perfect.
Check out this 1-Ingredient Plantain Tortillas Recipe!!
Grown in tropical and subtropical regions. Caribbean, African, Asian, Central, and South American cooking love cassava or yuca, it’s a traditional ingredient used in so many dishes.
What is Cassava?
Cassava is a starchy root vegetable, it’s also known as yuca. Long and tubular shape with a dark brown bark-like exterior. Inside is a creamy white, this vegetable should also be fully cooked before eating it.
When purchasing fresh at the grocery store you’ll notice it’s covered in a white waxy exterior, that helps to preserve it during shipment for a longer shelf-life. Look for fresh cassava that does not have discoloration, dark spots, and an unpleasant off smell.
My favorite way to purchase cassava or yuca is frozen. It is so convenient and long-lasting because it’s frozen.
No prep work and no guesswork when having to pick them out at the fresh vegetable section of the grocery store.
How To Make Cassava Tortillas With Fresh Cassava?
Cooking The Cassava
To cook, cassava make sure to peel and cut, then rinsed well with water. Fully cover the pieces in water, add salt if preferred, then bring it to a boil. Simmer for about 15-20 until soft and fork tender.
Mashing The Cassava
When the cassava is fully cooked and soft, it’s so easy to mash them with a fork. Remember to remove the tough string or vein that is in the core of the cassava.
Then just portion them into dough balls.
Do not use a food processor or blender to mash them. When they are overworked or mashed they tend to have a gummy texture.
Pressing The Dough
The easiest way to flatten the dough evenly is with a tortilla press.
Alternatives to the press would be using the parchment paper with the dough between it and rolling it out using a rolling pin or pressing down with a heavy cast iron skillet.
Place the dough between two pieces of parchment paper and press until flattened. Thin is perfect for flatbread, wrap, or roti and a little bit thicker is great for tortillas and street tacos.
After boiling the cassava it’s basically fully cooked. A very hot cast iron skillet or griddle is used crisp it up, which adds color and flavor, just needs about one minute on each side.
Leftovers and Storage
Leftover cassava tortillas can be stored in an airtight container for up to 2 days in the refrigerator. Warmed for 15-30 seconds in the microwave.
Freezing is not recommended, because of its high water content.
How To Serve Cassava Tortillas
This tortilla is best served warm right away, with grilled and seasoned meats on tacos with all the toppings.
As a flatbread or roti for curries and stews. Make a fold-over sandwich with deli meats, lettuce, tomato, onion, and your favorite sauces.
Step By Step Photos and Directions
- Place prepped and rinsed cassava into a saucepan and cover with water.
2. Cook for about 15-20 minutes until fully cooked and fork tender.
3. With a sieve or a colander strain and place into a mixing bowl. Let cool for about 5 minutes.
4. With a fork remove the tough string or vein that is in the core of the cassava.
5. Mash the cassava with the fork until smooth. Try not to over work the dough or it will become gummy. Let cool more if needed.
6. When in it is cool enough to handle, make about 4-6 balls, depending on the size of the tortilla you would like. About 2 tablespoons for street-size tacos or ¼ cup for a larger flatbread, roti, or wrap.
7. Take the portioned dough and place it between two pieces of parchment paper.
8. Press down using the tortilla press to the thickness you prefer.
9. Cook them on a hot griddle on high heat, with a spritz of cooking spray or oil.
10. About 1 minute on each side or until golden brown.
11. Serve warm and Enjoy.
1-Ingredient Cassava Tortillas
- Tortilla Press
- Mixing Bowl
- Parchment Paper
- Cast Iron Skillet or Griddle
- 4-5 Pieces Frozen Cassava or Yucca or about 1 pound of fresh Cassava
- Cooking Spray
- Place rinsed and prepped cassava into a saucepan and cover with water. Cook for about 15-20 minutes until fully cooked and fork tender.
- Strain and place into a mixing bowl. Let cool for about 5 minutes.
- With a fork remove the tough string or vein that is in the core of the cassava.
- Mash the cassava with the fork until smooth. Try not to over work the dough or it will become gummy. Let cool more if needed.
- When in it is cool enough to handle, make about 4-6 balls, depending on the size of the tortilla you would like. About 2 tablespoons for street-size tacos or ¼ cup for a larger flatbread, roti, or wrap.
- Take the portioned dough and place it between two pieces of parchment paper and press down using a tortilla press or roll it out using a rolling pin.
- Cook them on a hot griddle on high heat, with a spritz of cooking spray or oil. A minute on each side, until golden brown. Serve warm, Enjoy.
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