4.3
(3)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings
Your folders
196flavors.com
5.0
(1)
60 minutes
Your folders
bolivia.com
4.4
(13)
Your folders
recetascostarica.com
4.0
(20)
Your folders
196flavors.com
5.0
(1)
30 minutes
Your folders
chefzeecooks.com
5.0
(1)
15 minutes
Your folders
internationalcuisine.com
4.1
(29)
15 minutes
Your folders
internationalcuisine.com
5.0
(2)
30 minutes
Your folders
recetasgratis.net
3.9
(13)
Your folders
irenemercadal.com
20 minutes
Your folders
smittenkitchen.com
Your folders
bonappetit.com
3.4
(45)
Your folders
gourmet.cl
4.0
(52)
15 minutes
Your folders
lecturas.com
5.0
(1)
Your folders
cuisineaz.com
4.0
(8)
10 minutes
Your folders
bonviveur.es
25 minutes
Your folders
mediterraneanliving.com
4.9
(9)
15 minutes
Your folders
canalcocina.es
Your folders
directoalpaladar.com
4.2
(38)
30 minutes
Your folders
cuisineaz.com
3.0
(3)
45 minutes