Yuca Flour Tortillas
- 30 min
- Serves 4
- 2 ingredients
10 minutes to prep, 20 to cook. These gluten‑free yuca tortillas are a flavorful, anti‑inflammatory alternative to wheat‑based flatbreads. The natural sweetness of yuca pairs with a simple salt seasoning, and the airy dough makes them perfect for wraps or tacos.
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Method
Boil the yuca in a large pot of water until it is al dente—firm but not hard.
Kitchen notes · Added by ReelsMeals: The yuca is tender enough to pierce but still holds its shape.
Drain the yuca, remove the fibrous core, and let it rest for 2–3 hours until it reaches room temperature.
Place the cooled yuca in a food processor and blend until a smooth, pliable dough forms.
Kitchen notes · Added by ReelsMeals: The dough becomes smooth and pliable.
Lightly oil a nonstick surface, roll the dough into thin circles, and use a plate to help shape the tortillas.
Heat a dry skillet over medium heat and cook each tortilla for a few minutes on each side, until golden and fully cooked through.
Kitchen notes · Added by ReelsMeals: Golden patches appear on both sides.
Store the cooked tortillas in the refrigerator or freezer; reheat in a skillet before serving for the best texture.
Tips while you cook
- Rest the boiled yuca
- After boiling, let the yuca rest for 2–3 hours until it reaches room temperature before processing.
- Oil the rolling surface
- Lightly oil the nonstick surface before rolling the dough.
- Cook both sides briefly
- Heat a dry skillet and cook each tortilla a few minutes on each side until golden and fully cooked through.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Maria Gutierrez’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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