This lunch is a staple in our house! We are yuca lovers thanks to Isa Chandra Moskowitz who opened my eyes to this delicious starch. Once you cook the yuca and mash it with plenty of fresh lime juice you can add whatever other veggies you fancy. I add some pureed white beans for an extra dose of legumes (and nutrition), and mix in sautéed broccoli, garlic, and olives. I like to season it with plenty of ground coriander and sea salt. Topped with Guacamole and chipotle salsa it’s family meal bliss!
Here's how you do it:
• 2 medium size yuca, peeled, middle hard, stringy core removed, and diced
• 1 can butter beans, purred, with some of the liquid (I prefer BPA free cans, such as EDEN)
* 2 juicy limes, juiced (or more to taste
• 8 cloves garlic, minced
• 1 cup of broccoli florets, minced
• ground coriander to taste (about 1 tablespoon)
• salt to taste (about 1 teaspoon)
• 1/4 cup kalamate olives, chopped (optional)
• 24 flour tortillas
Wash and rinse the diced yuca. Place it in a medium pot and cover it with water. Bring to a boil. Simmer for about 30 minutes with the lid slightly open.
While the yuca is cooking, water sauté the garlic and broccoli until soft, about 5 minutes. Just keep adding water, so you don't burn your veggies.Remove from heat and add about 1/4 of the lime juice and taste for salt. Set aside.
Back to the yuca. Drain and rinse when soft - trust me, you want it soft for the next step. Add 3/4 of the lime juice and mash with potato masher until creamy. Fold in bean puree from blender. Fold in the sautéed veggies. Add spices. Your are ready to fill your tortillas! And don't worry if the mixture does not taste exciting yet - it's gonna be good as a filling! The mixture will keep covered in the refrigerator for about 5 days.
When you are ready to eat, warm a tortilla on a heavy bottom pan until pliable. Place warm tortilla on a work surface and spread mixture in a thin layer on the bottom half. If you like olives (like Franka) sprinkle them on now. Fold the tortilla in half to close. Push on it gently to even out the filling. Set aside and start the next one.
Once they are all filled (1-2 per child, 3 per adult), heat your pan over medium high heat. Lay down 2 folded tortillas and grill until slightly browned, about 2 minutes per side. Cut tortilla in half and keep warm in oven until ready to eat. Serve with guacamole and your favorite salsa.