Gluten-Free Yuca Tortillas
These one-ingredient Gluten-Free Yuca tortillas are soft, chewy, and completely versatile. Make a batch for your next taco night!
Prep Time25 minutes mins
Cook Time46 minutes mins
Total Time1 hour hr 11 minutes mins
Course: Appetizer, Breakfast
Cuisine: Brazilian, Latin, Mexican
Keyword: Gluten-Free Yuca Tortillas, One Ingredient Yuca Tortillas, Tortillas de Yuca, Yuca Tortillas
Servings: 8 tortillas
Author: Silvia Dunnirvine
Cut, peel and slice yuca according to instructions above.
Add yuca to boiling water and cook for 30 minutes or until fork tender.
Transfer cooked yuca to a strainer and allow it to drain all the moisture and cool down almost completely so it is easy to handle by hand.
Mash cooled yuca using a fork or potato masher. Make sure it is soft and free of lumps and strings. Yuca should look like a sticky pile of mashed potatoes.
Transfer mashed yuca to a working surface like counter or marble block. It helps if you grease your hands with butter.
Using your hands work on the yuca dough until it is no longer sticky or lumpy. Yuca dough should be soft and even.
Using a knife or bench scraper, divide yuca dough into 8 equal size pieces.
Place each individual yuca round in between two sheets of parchment paper. Press down firmly with your hand.
Roll yuca dough out using a roller, gently press in all directions to form a flat round that's about 1/2 inch thick.
This is the thickness that you are looking for...
Easily peel yuca tortilla from parchment paper and place on a paper towel or another clean sheet of parchment paper. Do not place it on a plate, sheet pan or counter, it will stick to the surface.
When all the yuca dough has been rolled out and the tortillas are ready to be cooked, heat a small non-stick skillet on medium-high heat, once hot place yuca tortilla without using any oil, butter or grease. Place it directly in the hot pan. Cook for about 30-40 seconds or until brown spots start to show, then flip it and cook on the other side for 30-40 seconds. Transfer yuca tortillas to a plate and proceed with remaining yuca dough.
Calories: 181kcal | Carbohydrates: 43g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 0.3mg