Tortillas de Yuca (Cheese stuffed yuca or cassava patties)
If you love recipes that are crisp on the outside, soft and cheesy on the inside, these Tortillas de Yuca are a must-try. Made with mashed cassava (also known as yuca or manioc), they’re golden, lightly chewy, and naturally gluten-free. Whether you serve them as an appetizer or alongside eggs and avocado for breakfast, they’re a comforting, versatile dish that highlights one of Latin America’s most beloved ingredients.
What are tortillas de yuca?
Tortillas de yuca are traditional Latin American patties made from boiled and mashed yuca that’s mixed with butter and salt, then stuffed with cheese (and sometimes onion) before being cooked until golden and crisp. They’re a cousin of Ecuadorian llapingachos (potato patties), but with yuca’s signature smooth and stretchy texture.
The result is a crispy-on-the-outside, cheesy-on-the-inside thick tortilla that’s perfect for dipping or topping with avocado and curtido. They’re also similar to Venezuelan/Colombian arepas de yuca, but with the difference that these tortillas de yuca do not have added corn flour, only boiled mashed yuca.
Ingredient Notes
- Yuca: Also called cassava, this starchy root has a mild flavor and naturally chewy texture. Fresh yuca is great if you can find it, but frozen yuca works perfectly too, just adjust the cooking time.
- Butter: Adds richness and helps bring the mashed yuca dough together. You can use melted or room temperature butter.
- Cooking water: Reserved from boiling the yuca, this adds moisture if the dough feels too dry.
- Cheese: Mozzarella, queso fresco, or a mix of both melts beautifully and gives the tortillas that irresistible gooey center.
- White onion: Adds a bit of flavor and texture to the cheese filling. You can leave it out if you prefer.
- Salt: Add to taste!
- Oil: Just a little for brushing the griddle or frying pan. It helps the tortillas get that perfect golden crust.
- To serve: Mashed avocado or guacamole, and tomato onion curtido for a refreshing contrast.
Tips for the Best Llapingachos de Yuca
- Cook the yuca until tender, but not mushy. Overcooked yuca can become sticky. It should be soft enough to mash easily but still hold its shape.
- Remove the inner veins. After cooking, take out the fibrous strings in the center of each piece for a smooth dough.
- Mash while warm. Warm yuca mashes more easily and gives the dough a better texture.
- Let the dough cool before shaping. It’s easier to handle once cooled, and it helps the tortillas hold their shape.
- Chill before cooking. A short rest in the fridge (about 30 minutes) makes the dough firmer and less fragile when flipping.
- Cook over medium heat. Yuca browns quickly, so medium heat ensures a golden crust without burning before the inside is heated through.
- Don’t flip them until they are ready! I know it is tempting to flip them quickly. But give them enough time to brown on one side before flipping. Flipping too much will cause them to fall apart.
How to Serve Them
Tortillas de yuca are best enjoyed hot off the griddle, when the outside is golden and crisp and the inside is soft and cheesy. They make a delicious appetizer or snack served with mashed avocado or guacamole and a simple tomato and onion curtido for a fresh, tangy contrast.
For a heartier meal, you can dress them up Ecuadorian llapingacho–style, topped with a fried egg, slices of ripe avocado, and a drizzle of creamy peanut sauce. They also pair beautifully alongside grilled meats, roasted vegetables, or even a simple salad for a lighter option.
Frequently Asked Questions
What is yuca (cassava)?
Yuca or cassava, also known as manioc, is a starchy root vegetable commonly used across Latin America and the Caribbean. It’s naturally gluten-free, with a texture similar to potatoes but slightly chewier when cooked.
How do I store or freeze tortillas de yuca?
Store cooked yuca tortillas in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the oven until warmed through and crisp again. To freeze, let them cool completely, then place them in a single layer on a baking sheet to freeze before transferring to a bag or container. Reheat from frozen on a skillet or in a 350°F (175°C) oven until hot and crispy.
Tortillas de yuca (Cheese stuffed yuca or cassava patties)
Ingredients
- 1 lb of peeled fresh yuca or frozen yuca cassava, cut into large round pieces
- 2 tbs of butter room temperature or melted
- A couple tablespoons of the water from cooking the yuca if needed
- 1 ½ cups of grated or crumbled cheese can use mozzarella or a mix of mozzarella and queso fresco
- ½ white onion finally diced
- Salt to taste
- Oil for the griddle pan
Instructions
- Cook the yuca in a large pot with plenty of water and some salt. Boil the yuca until it is soft and tender, but not too mushy.
- For fresh young yuca it will take about 20 minutes, for older yuca it can take up to 30 minutes. If you use frozen yuca it can take 40-50 minutes.
- Let the yuca cool down before handling, save some of the cooking water in case you need it.
- Remove the inner veins or strings from the cooked yuca pieces.
- Mash the yuca pieces or put them through a potato ricer, mix the mash with the butter and salt to taste. If the mixture is very dry, add 1-2 tablespoons of the cooking water.
- If the yuca dough mixture is warm, let it cool down completely, you can refrigerate it for 30 minutes if needed.
- Mix the grated cheese with the finely chopped white onions. You can omit the onions if you are not a fan of onions.
- Form the mashed yuca dough into small balls, then gently make a hole in the middle of each ball.
- Fill each hole with some of the cheese and onion mix and carefully seal the hole while shaping it into a thick tortilla or patty.
- For best results, let the yuca dough tortillas rest in the fridge for 30 minutes or until ready to cook.
- Heat a cast iron griddle pan and brush it with a small amount of oil. You can also use a regular frying pan.
- Cook the yuca tortillas on the hot gridle until browned and golden on each side, probably 5-8 minutes per side depending on the exact temperature and pan. Be careful when turning them the first time. The cheese will also start to melt as they start to form that golden crispy exterior.
- Serve the tortillas de yuca with mashed avocado (or guacamole) and some curtido salsa as an appetizer.
Notes
Step by step preparation photos for Tortillas de Yuca or Cassava Patties stuffed with cheese:
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