Ecuadorian Tortilla de Yuca with Mozzarella
If you’ve ever traveled through Ecuador, you already know how comforting and irresistible their yuca dishes are, warm, soft on the inside, lightly crisp on the outside, and always full of flavor. These Ecuadorian Tortillas de Yuca with Mozzarella are one of those nostalgic recipes you fall in love with instantly. They’re simple, satisfying, and naturally gluten-free.
Made with mashed yuca, butter, and melty mozzarella tucked inside, each tortilla is pan-fried until golden and crispy. The result is a cheesy, buttery patty that pairs beautifully with breakfast, lunch, or dinner. Whether served with eggs, steak, chicken, or shrimp, these tortillas bring authentic Ecuadorian comfort straight to your kitchen.
What You Need to Make Ecuadorian Tortilla de Yuca with Mozzarella
Just a few pantry staples and one star ingredient, yuca (cassava):
- Yuca (fresh or frozen)
- Butter
- Salt
- Mozzarella cheese
- Yuca cooking water (for shaping the dough)
- Oil (for frying)
How to Make Ecuadorian Tortilla de Yuca with Mozzarella
Here’s how to turn simple yuca into golden, cheesy Ecuadorian tortillas:
Boil the Yuca
Add the yuca chunks to a large pot with plenty of water and 2–3 tablespoons of salt. Boil until fork-tender. Fresh yuca takes about 20–25 minutes; frozen may need 30–35 minutes.
Reserve the Starchy Water
Before draining, scoop out ½ cup of the cooking water. You’ll use this to help shape the dough later.
Remove the Fibrous Core
Drain the yuca and remove the tough vein from the center of each piece, it’s not pleasant to eat, so don’t skip this step.
Mash the Masa (Dough)
Mash the yuca with the stick of butter and 2 teaspoons of salt until smooth and creamy. This mixture becomes your dough.
Chill the Dough
Refrigerate the masa for 30 minutes. This helps it firm up and prevents sticking when frying.
Shape the Tortillas
With damp hands (dip your fingers in the reserved cooking water), take a palm-sized ball of dough and flatten it into an oval. Add shredded mozzarella in the center, fold it over, and seal the edges into a thick patty.
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Pan-Fry Until Golden
Heat oil in a nonstick skillet over medium heat. Fry each tortilla for 3–4 minutes per side, until crisp and golden with melty cheese in the center.
Alternative Option
For a lighter version, you may simply shape and serve the tortillas without frying , they’ll be softer but still delicious.
Serve and Enjoy
These tortillas are incredibly versatile, serve them warm with eggs for breakfast or alongside steak, chicken, or grilled shrimp.
Pro Tip
If the dough feels sticky, dip your hands into the reserved yuca water again before shaping. This keeps the masa smooth and easy to work with.
Commonly Asked Questions
Can I use frozen yuca?
Yes! Frozen works perfectly and often cooks more evenly than fresh.
Does the dough need to chill?
Absolutely, chilling helps firm the dough, making it much easier to shape and fry.
Can I use a different cheese?
Yes. Oaxaca, mozzarella pearls, or even Monterey Jack all melt beautifully.
Can I air fry them?
Yes, air fry at 375°F for 8–10 minutes, flipping once.
How do I store leftovers?
Store cooked tortillas in the refrigerator up to 3 days. Reheat in a pan or air fryer to regain crispines
Authentic Ecuadorian Tortilla de Yuca with Mozzarella
Ingredients
Instructions
- In a large pot, bring the yuca to a boil in plenty of water with 2–3 tablespoons of salt. Cook until fork-tender and soft, about 20–25 minutes for fresh yuca or 30–35 minutes if using frozen.
- Once cooked, reserve ½ cup of the starchy cooking water, then drain the rest.
- Remove the fibrous vein from the center of each yuca piece.
- Mash the yuca with the full stick of butter and 2 teaspoons of salt until smooth and creamy. This forms your masa (dough).
- Refrigerate the masa for at least 30 minutes so it firms up. This step helps prevent the dough from sticking to the pan while frying.
- With damp hands (dipped in the reserved cooking water), take a palm-sized portion of dough and flatten it into an oval. Place some shredded mozzarella in the center, then fold over and seal the edges into a thick patty.
- To cook: Heat oil in a nonstick skillet over medium heat. Cook each tortilla for 3–4 minutes on each side until golden and crispy, with melted cheese inside.
- For a healthier option: you can also enjoy the tortillas without frying, simply served after shaping.
- Serve for breakfast with eggs, or as a side dish with steak, chicken, or grilled shrimp.
