Easy Homemade Tortillas de Yuca

Directions

• Place the masa and grated yuca in a large bowl and knead gently until the yuca is evenly distributed throughout.
• Inspect the dough: you want the texture to be as soft and moist as possible without sticking to your hands. If the dough develops small cracks when squeezed, it is too dry and has more moisture. To correct this, knead water into the dough in 1 tablespoon increments until becomes malleable and forms into a ball. Cover the dough with a damp towel.
• Form a golf ball.
• Set up your pan over low-medium heat for about 5 minutes cut to squares of medium-heavy plastic to fit a tortilla press (a freezer bag work nicely) open the tortilla press and place one square on the bottom plate and the other on the top plate, making sure the plastic does not wrinkle.
• Position the tortilla press with the pressure handle on the side of your body that you favor- if you’re right-handed, the handle should be on the right. Open the press, keeping the plastic squares on each plate. Center the disk of masa on the bottom plate. Close the top plate, ensuring that the second piece of plastic lands squarely on top of the doubt. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The tortilla should be 51/2 inches in diameter.
• Cook for 15 seconds. The tortilla will begin to change color after 10 seconds. Using a metal spatula or your fingers, flip it onto the hotter side of the griddle and cook for 30 seconds. Flip the tortilla again and the same process.