Grilled Yuca Tortillas
* 1 lb yuca, peeled, chopped into 4-inch chunks, and each chunk quartered
* 3 Tb olive oil
* 6 cloves garlic, chopped coarsely
* 1 small yellow bell pepper, seeded and cut into small dice ( about 1 cup )
* 1 jalapeno, roasted or raw, seeded and minced
* 2 tsp lime juice
* 1/2 tsp salt, or to taste
* Pinch of ground white pepper
Optional additional fillings - 1/2 cup of one or more
* Sauteed corn kernels
* Diced roasted red pepper
* Sauteed mushroom
* Sliced black olives
* 4-6 ( 8 inch ) flour/whole wheat or spinach tortillas
1. Boil 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20-25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool.
2. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous corn from the center, if present. Gently mash with your fingers and set aside.
3. Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant.
4. Add the bell and jalapeno peppers and cook, stirring occasionally, until the peppers are very soft, 6-8 minutes, then pour over the mashed yuca.
5. Stir in the lime juice, salt and white pepper, mashing the mixture even more, until everything is combined ( using your hands is okay ). Taste the mixture and adjust the salt content to taste.
1. Heat the griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous 1/2 cup of filling, covering half the tortilla all the way to the edges.
2. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill - flipping once - pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve with salsa and guacamole.