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    My Colombian Recipes » Recipes » Side Dishes » Bollo De Yuca (yuca Wrapped)

    Bollo de Yuca (Yuca Wrapped)

    Jul 20, 2010 · Modified: Sep 9, 2022 by Erica Dinho · 23 Comments

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    Bollo de Yuca is a cassava steamed roll popular in the Caribbean region of Colombia. These rolls are usually served with Colombian fried food like butifarra, chorizo or chicharrón.

    Bollo de Yuca (Yuca Wrapped) |mycolombianrecipes.comPin

    Bollo de Yuca (Yuca Wrapped)

    Erica Dinho
    5 from 23 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Colombian
    Servings 4 servings
    Calories 363 kcal

    Ingredients
     

    • 2 pounds yuca or cassava
    • Salt to taste
    • Corn husks or aluminium foil for wrapping

    Instructions
     

    • Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
    • Drain the yuca and remove any fibers from the center. Transfer to a large bowl,add salt and mash.
    • For each cake arrange 2 corn husks on a work surface. Divide the mashed yuca evenly and place in the center of the husks.
    • Roll the corn husks so that the filling is completely enclosed. Twist and tie the ends.
    • Have a pot with water ready for steaming. Steam the cakes, covered, for 1 hour.
    • Serve with chorizos on the side.

    Nutrition

    Calories: 363kcalCarbohydrates: 86gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 32mgPotassium: 615mgFiber: 4gSugar: 4gVitamin A: 29IUVitamin C: 47mgCalcium: 36mgIron: 1mg
    Keyword Traditional Colombian
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Bollo de yucaPin

    Bollo de Yuca is a popular dish from the coast of Colombia. It is mashed yuca or cassava, wrapped in corn husks, and is typically served as a side dish with chorizos and butifarras. Bollo de Yuca is kind of bland by itself, but serve it with chorizo, and you'll have the perfect couple! There is another variation of Bollo de Yuca made with anise seeds and coconut, and those are delicious all by themselves.

    Buen provecho!

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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Barbara

      July 20, 2010 at 9:55 am

      5 stars
      I might be able to make this, Erica! Using corn husks and I'm certain Whole Foods has yucca. But it sounds like the chorizo is the clue to a great dish. Have to make certain I get a flavorful chorizo.

      Reply
    2. Jeannie

      July 20, 2010 at 10:32 am

      5 stars
      What a coincidence! I made a yuca cake just last weekend! This yuca wraps looks interesting! We usually steam it whole not mashed.

      Reply
    3. Baking is my Zen

      July 20, 2010 at 10:58 am

      5 stars
      I love yucca. Interesting way of making it.

      Carmne

      Reply
    4. norma

      July 20, 2010 at 11:23 am

      5 stars
      Me encanta todo. Colombian chorizo is so tasty. This reminds me of tamales.

      Reply
    5. momgateway

      July 20, 2010 at 11:43 am

      5 stars
      how interesting......we make something similar to this (wrapped in banana leaves) but more as a snack---with sugar and coconut milk...it's pretty good....do you make your own chorizo? I've been looking forever for a great Spanish chorizo recipe (not the Mexican version with vinegar in it)...thanks for the post

      Reply
    6. Anna

      July 20, 2010 at 12:48 pm

      5 stars
      Mmmmm...I would definitely like that, I love yuca and with chorizo must be very yummy. It's so difficult to find yuca around here....thou.

      Reply
    7. Kim

      July 20, 2010 at 2:01 pm

      5 stars
      The bollo de yuca looks so cool served in the corn husk! Looks great with that chorizo.

      Reply
    8. rebecca subbiah

      July 20, 2010 at 4:35 pm

      5 stars
      oh this looks super tasty

      Reply
    9. Anh

      July 20, 2010 at 7:51 pm

      5 stars
      Fantastic post! This is new to me but I love the idea.

      Reply
    10. Simply Life

      July 20, 2010 at 8:07 pm

      5 stars
      I LOVE yuca! This looks great!

      Reply
    11. Patty

      July 20, 2010 at 8:07 pm

      5 stars
      Anything that compliments the flavors of Chirzo is a good recipe! This looks simple, but incredibly delicious! Yummy! thank you, as always, for sharing your recipes! I actually have some chirzo in the fridge, so all I need now is the yucca to make this dish come together!

      Reply
    12. peanutts

      July 20, 2010 at 9:50 pm

      5 stars
      yumm, new idea for cassava,we get a lot of casava back home but its usually used for a sweet dish, now getting new savory ideas from you 🙂

      Reply
    13. grace

      July 21, 2010 at 4:57 am

      5 stars
      yummy! and some chorizo is definitely in order. 🙂

      Reply
    14. Erica

      July 22, 2010 at 9:25 am

      5 stars
      Thank you everyone!

      Reply
    15. Joan Nova

      July 22, 2010 at 4:19 pm

      5 stars
      I know that has to be a marriage made in heaven. My mouth actually watered when I looked at this post...and I'd definitely like to hear more about the bollos with coconut and anise seed.

      Reply
    16. Oysterculture

      July 24, 2010 at 10:13 am

      5 stars
      This looks to be perfecct - love the combo with the chorizo. Cannot wait to try.

      Reply
    17. VivianV

      July 26, 2010 at 8:07 pm

      5 stars
      Erika,
      I love bollos in all types: corn, plantain, yucca, with coconut, anise, cheese.
      What a great contribution to your blog!
      You can eat them with almost everything on earth (grilled meat, fresh cheese, fried pork, eggs for breakfast with sour cream, cured meats etc...)

      But please note that you don't need to cook the yucca, just grate/grind the yucca and mixing it with salt or another combination: anise, coconut, cheese etc, and go ahead and form the bollos into the corn husks, tied them on the ends and proceed to steamed for about 1 hour as directed on your recipe above... The result is even better.
      I am from Barranquilla and bollos are part of my daily diet.
      Hope you try and let me know
      Thank again for such a wonderful blog.
      V.

      Reply
      • Erica

        July 26, 2010 at 10:25 pm

        5 stars
        Vivian- Thank you so much for your comment!

        Reply
    18. Carla

      July 27, 2010 at 2:56 pm

      5 stars
      I love yucca, and not bland at all to me with salt and plenty of fresh lime. I make them instead of mashed potatoes quite often. Does cooking them in the corn husks add any flavor to them?
      Thanks.

      Reply
    19. Ana

      August 10, 2011 at 10:37 pm

      5 stars
      I'm happy with recipes from this page,I was wonder about bollo de yuca recipe now I'm waiting for this comming weekend to make them. I'm from Barranquilla, and my parents from Bucaramanga. I love food from my city but I don't know how to cooked. If someone has recipes like bollo de angelito, arepa de huevo, sopa de guandules con carne salada, deditos de queso, arepas de anis, etc,..... I'll really appreciate it. 🙂

      Reply
      • Erica

        August 11, 2011 at 8:40 am

        5 stars
        Ana- All those recipe are here.....Check the recipe list.

        Reply
    20. Michelle

      September 25, 2012 at 8:46 pm

      5 stars
      y el bollo de mazorca donde esta? me hace falta 🙁

      Reply
      • Erica

        September 26, 2012 at 7:55 am

        5 stars
        Here is my link for envueltos de chocolo https://www.mycolombianrecipes.com/colombian-style-wrapped-corn-cakes-envueltos-de-chocolo/

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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