Yuca Tortillas

20 12 2010

Yeah, I’m addicted to the Veganomicon lately. What can I say. I was at the store a few days ago, just picking up some onions or something. And I saw the YUCA. Looked like a bunch of big scaly brown turds. But I remembered seeing the recipe for these tortillas, so I got one. For anyone who doesn’t know, yuca, also known as cassava, is a South American root. Its the stuff tapioca pearls are made out of. After boiling and mashing, it kind of reminded me of turnips, both with the smell and the taste. Its very creamy and seems like it could be incredibly versatile in a number of ways, like soups or dumplings.

Throw whatever you want into these tortillas. I used bell peppers, jalapeno, mushrooms and spinach. But maybe try some roasted red peppers, black olives, beans, corn, whatever. The yuca is creamy and filling. Serve these up with salsa and guac.

I’m gonna go watch this movie now. Tor never tasted so good.

Yuca Tortillas
Adapted from The Veganomicon

1 lb. yuca, peeled and chopped into chunks
3 tbs. olive oil
6 cloves garlic, minced
1 bell pepper, seeded and diced
1 jalapeno, seeded and minced
2 tsps. lime juice
1 tsp. salt
Pinch of white pepper, or just fresh ground black pepper if that’s what you have
1/3 cup mushrooms, diced
Big handful of fresh spinach
4-6 flour whole wheat tortillas

Boil water in a large pot. Add the yuca and cook, covered until yuca is tender, about 20-25 minutes. Drain and let cool. When the yuca is cool enough to handle, remove any thick, rubbery skin from the outside of the roots. Mash the yuca!

Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat for 2 minutes, until fragrant. Add the bell pepper, jalapenos, and mushrooms (or whatever veggie you’re using) and cook until the peppers are soft, about 6-8 minutes. Add some spinach at the end of the cooking time. Allow to wilt. Pour the mixture over the mashed yuca. Stir in the lime juice, salt, and pepper. Mash it all up until everything is combined.

Heat a griddle or skillet over medium heat. Brush a tortilla with olive oil and spread 1/2 cup of the filling, covering half the tortilla all the way to the edge. Fold in half, gently pressing the tortilla together. Place on a heated skillet and grill, flipping once, pressing down with a spatula until the outsides are toasted. Remove from heat and cut in half.