Recipe: Hand-made yucca tortillas

Tortillas

2 med/large yucca roots

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4 tablespoons avocado or coconut oil

1 ounce cold water (if dough is too dry)

(Makes 4 to 5 large tortillas)

Peel and cut your yucca root into large uniform pieces, just small enough to fit in a large pot lengthwise. Start your yucca on high heat from a cold water start. Bring to a boil and cook an additional 20 minutes or until a knife pokes through with relative ease. Don't overcook them, or you will make slime and it won’t be Instagram worthy. Drain and set aside to cool briefly.

Once cool, you will need to remove the yucca’s hard inedible centre. Quarter them lengthwise and shave off the visibly stringy centre with a knife, or just remove the hard bit with your fingers.  Cut the yucca into cubes, then transfer to a heavy bowl and mash with a large fork or other hand-mashing mechanism, adding avocado or coconut oil and water as required. The hand-mashed dough will adopt a rugged personality; it’s also more South American authentic, so forget about your food processor and get to work.

Your dough will have a nice coarse texture with small chunks.  Form a ball with your fingers and roll between two sheets of parchment paper to form your desired tortilla size. For more help, checkout my YouTube video titled: “Grain-free tortillas with nightshade-free salsa.”

Remove the top parchment paper and bake your tortillas for approximately 10 minutes at 350 degrees, then take a look (they tend to puff up around 10 minutes). Take them out and use tongs or a tea towel (don’t burn yourself) to flip them over so they cook evenly. Place them back in the oven for another 3 to 5 minutes.

When they show the first hint of lightly browned, take them out and let them cool and crisp up a little before creating your charming open-faced or folded tacos.

Watermelon and papaya salsa

A tomato-free salsa. Skip nightshades altogether or add a fermented chili/capsicum product for flavour.

Small watermelon, 1 (small cubes)

Medium papaya, 1 (small cubes)

Red onion, half (small dice)

Fresh lime juice, ½ (squeezed)

Fresh cilantro, 1 bunch

Dried coriander, to taste

Salt, to taste

Fermented chili product, optional

Sensitive guacamole

Avocado, 2 medium/large

Olive oil, 4 tablespoons +

Red onion, half (small dice)

Garlic powder, 2-3 shakes

Fresh cilantro, 1 bunch

Dried cilantro leaf, to taste

Dried coriander, to taste

Red onion, half (small dice)

Fresh lime juice, ½ (squeezed)

How did they turn out? Tag me! Let me know.

The Sensitive Vegan is a Powell River-based health and wellness blogger and internet chef who creates recipes consistent with an anti-inflammatory vegan diet. Follow on Instagram @thesensitivevegan or subscribe on YouTube.

 

Copyright © Powell River Peak

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