Casabe

Step by stepInstructions

1. Peel the yuca roots completely, removing the waxy brown skin and the pink layer beneath it. Rinse well.
2. Grate the yuca on the finest side of a box grater, or pulse it in a food processor until it resembles coarse wet sand.
3. Wrap the grated yuca in the kitchen towel in batches and squeeze hard, twisting the cloth, to press out as much liquid as possible — the drier the pulp, the crispier the casabe. Discard the pressed liquid.
4. Season the dry pulp with salt and work it with your fingers until it clumps like damp sand.
5. Heat a dry griddle or heavy skillet over medium-high heat. Press handfuls of the pulp into flat, thin discs about 6 inches (15 cm) across and ¼ inch (6 mm) thick, patting the edges smooth.
6. Toast the discs on the hot griddle, pressing them flat with a spatula, for 4 to 5 minutes per side, until they are dry, firm and just lightly golden in spots, with no soft spots remaining.
7. Cool the casabe completely on a rack; it will crisp up as it cools. Store in an airtight container, where it keeps for weeks.