40 minutes
A delicious and creamy yuca filling folded into tortillas with optional veggie fillings for a flavorful meal.
Yuca, peeled, chopped into 4-inch chunks, and each chunk quartered
0 lb
tablespoons
Garlic, coarsely chopped
cloves
Yellow Bell Pepper, diced
cups
Jalapeño, roasted or raw, seeded and minced
each
teaspoons
teaspoons
pinches
Flour Tortillas, 8-inch
each
Sautéed Corn Kernels, optional
cups
Diced Roasted Red Pepper, optional
cups
Sautéed Mushroom, optional
cups
Sliced Black Olives, optional
cups
1. Boil the Yuca
Start by boiling the yuca in a large pot of water. Once the water reaches a boil, cover the pot and let the yuca cook for about 20 to 25 minutes, or until it becomes tender and easily flakes with a fork. This step is crucial because properly cooked yuca will mash smoothly.
2. Drain and Mash the Yuca
After boiling, drain the yuca and allow it to cool slightly. Peel off the thick skin and remove any fibrous cores. Then, mash the yuca in a bowl using a fork until it becomes smooth. Make sure to get rid of all the lumps for the best texture in your foldovers.
3. Prepare the Garlic-Pepper Mixture
While the yuca is cooling, heat the olive oil in a cast-iron skillet over medium heat. Add the chopped garlic and cook for a couple of minutes until it becomes fragrant. Then, add the diced yellow bell pepper and minced jalapeño. Continue to cook for about 8 to 10 minutes, stirring occasionally, until the peppers soften and blend well with the garlic.
4. Combine the Mixtures
Next, combine the garlic-pepper mixture with the mashed yuca, lime juice, salt, and a pinch of ground white pepper. Mix everything thoroughly to ensure the flavors are evenly distributed throughout the creamy yuca.
5. Prepare the Tortillas
Heat a griddle or another cast-iron skillet over medium heat. Lightly brush each tortilla with a bit of olive oil. Spread about 1/2 cup of the yuca mixture onto one half of each tortilla. If you’re adding any optional fillings like sautéed corn, roasted red pepper, sautéed mushrooms, or sliced black olives, now is the time to sprinkle them over the yuca mixture.
6. Grill the Foldovers
Fold the tortillas over to enclose the filling and place them on the hot griddle. Grill each foldover until it’s toasted and hot, flipping once to ensure even cooking. Press gently with a spatula to help with the toasting and to meld the flavors together.
7. Serve
Once they are nicely toasted and the filling is heated through, remove the foldovers from the griddle. Cut them into halves or quarters and serve them warm. You can accompany them with salsa or guacamole if you like.
. Add shredded chicken, cooked ground meat (beef, turkey, or pork), or sautéed shrimp into the yuca mixture before folding. . Incorporate beans such as black beans or chickpeas for a vegetarian protein boost.
. Classic
. Mix in finely chopped herbs like cilantro, parsley, or dill for a fresh flavor. . Try adding a pesto (basil, arugula, or sun-dried tomato) to the yuca mixture.
. Carnivore's Delight
. Go Mediterranean by adding olives, feta cheese, and sun-dried tomatoes. . Create a Latin twist with corn, black beans, and a sprinkle of cotija cheese. . Try an Indian-inspired version with curry spices, peas, and paneer cheese.
Look for yuca that feels firm and heavy, with tight skin and no blemishes or soft spots.
Sauté fresh garlic until golden or roast a whole head for a deeper flavor.
Peel the yuca carefully, removing both the outer skin and the fibrous inner core.
Add cream in increments to the sauce for a silky texture and consider high-quality Parmesan for depth.
Simmer until fork-tender but not mushy, adding a bay leaf for aroma.
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