Tortilla de Yuca Ecuador
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.
I grew up eating tortillas de yuca. My parents are from Ecuador, and this was a staple in our house, the kind of dish my mom made without ever measuring a thing. She’s the one who taught me how to make this recipe, and it still tastes like home every time I make it.
These Ecuadorian Tortillas de Yuca with Mozzarella are pure comfort food: soft and buttery on the inside, golden and crispy on the outside, with melty cheese in the center. They’re also incredibly easy. You only need a handful of simple ingredients, yuca, butter, salt, and mozzarella, and they’re naturally gluten free.
If you’ve been wanting to try Ecuadorian cuisine at home, this is the perfect place to start.
Ingredients for Tortillas de Yuca
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 Tortilla de Yuca con Queso
Here’s how to turn simple yuca into golden, cheesy Ecuadorian tortillas:
1. 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.
2. Reserve the Starchy Water
Before draining, scoop out ½ cup of the cooking water. You’ll use this to help shape the dough later.
3. 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.
4. 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.
5. Chill the Dough
Refrigerate the masa for 30 minutes. This helps it firm up and prevents sticking when frying.
6. 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.
7. 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.
Yuca Tortilla 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.
Yuca Tortillas Variations
For a lighter version, you may simply shape and serve the tortillas without frying , they’ll be softer but still delicious.
How to Serve Tortilla de Yuca
Think of these tortillas as the carb on your plate. They take the place of rice or potatoes, so all you need to add is your favorite protein.
My go to has always been breakfast: a tortilla de yuca with a fried egg on top, so the runny yolk soaks into that crispy, cheesy yuca. They’re just as good for dinner next to grilled steak or juicy chicken thighs. My Honey Dijon Chicken Thighs are a great match.
A few more favorite pairings:
- Breakfast: fried or scrambled eggs, chorizo, and sliced avocado
- Dinner: steak, chicken thighs, grilled shrimp, or pork chops
- On the side: pickled red onions (ecuadorian curtido), or a simple tomato and onion salad. Something bright cuts through the butter and cheese.
How to Store Tortillas de Yuca
Refrigerator: Store cooked tortillas in an airtight container for 3 to 4 days. Reheat them in a skillet or air fryer until crisp and heated through to 165°F. (The microwave works, but you lose the crunch.)
Freezer: Tortillas de yuca freeze beautifully for up to 3 months. Freeze them in a single layer on a parchment lined baking sheet until firm, then move them to a freezer bag or airtight container. Squeeze out as much air as you can to prevent freezer burn. You can freeze them shaped and uncooked, or already pan fried.
To cook from frozen: Thaw for at least 30 minutes, up to an hour. Pan fry over medium low heat and add a few extra minutes per side so the cheese melts all the way through before the outside gets too dark.
Tortilla de Yuca Ecuador FAQ’s
Yes! Frozen works perfectly and often cooks more evenly than fresh.
Absolutely, chilling helps firm the dough, making it much easier to shape and fry.
Yes. Oaxaca, mozzarella pearls, or even Monterey Jack all melt beautifully.
Yes, air fry at 375°F for 8–10 minutes, flipping once.
Tortilla de Yuca con Queso
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.
