Ingredients for servings:


2 1/2 pounds

Peeled yuca* or cassava


1 teaspoon



1 teaspoon

Anise seeds, ground

coco rayado

1/4 cup

Fresh unsweetened grated coconut (optional)

aceite oliva

Oil for shaping, if necessary

  1. 2 1/2 pounds peeled yuca or cassava

  2. 1 teaspoon salt

  3. 1 teaspoon anise seeds, ground

  4. 1/4 cup fresh unsweetened grated coconut (optional)

  5. Oil for shaping, if necessary


  1. Place the yuca or cassava in a medium pot and cover with water. Simmer for 15 minutes. The tip of a knife should enter easily about ¼ of the way into the yuca, which should be just a little undercooked. Remove from the pot, drain, and set aside. Cool for 10 minutes.

  2. Pass the yuca through a molino* or meat grinder into a bowl.

  3. Add the salt, anise seeds, and coconut, if using. Divide the mixture into 4 portions of approximately ¾ cup each; add some oil to your hands if the dough feels hard to manage.

  4. Cut 8- by 6-inch aluminum foil strips, or arrange corn husks in the palm of your hand. Place one portion of the yuca mixture (¾ cup ) on each strip. Wrap as you would an envelope, folding in the top and bottom; use more than one husk if necessary to complete the task. Roll into log forms, and cover completely with the aluminum foil. Seal the foil carefully before rolling them to prevent leakage of water into the bollos or of the corn mixture into the cooking water.

  5. Place the bollos standing up in the bottom of a 2-quart pot. Tie all the bollos together to keep them standing. They should fit tightly. Pour in enough boiling water to completely cover all the bollos and simmer, covered, for 45 minutes to an hour. They should feel set or hard to the touch.

  6. Let rest for 5 minutes before serving. Peel the foil off and serve with Chorizos or Butifarras.


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


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