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Let me show you how to peel the yuca.
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You will need a sharp small knife, you can use a large chopping knife but you have to be very careful.
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You will be peeling the yuca towards you, so any mishap will slice off a finger.
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You first need to chop off the ends of the yuca, usually just an inch or two.
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Once thats chopped, grab the yuca firmly at the end with one hand as it rests on the chopping board.
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Using the knife, hold the yuca as you place one swift chop on the center of the yuca.
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This should chop the yuca root in half.
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If its still slightly together, to avoid using the knife, just hold the yuca with both hands and hit it against your knee.
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Now, that its in half, use your knife to peel it.
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Hold the yuca with one hand and slowly slide the knife against the meat of the yucca and the skin.
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The skin is 3 layers: Rough brown waxed bark like skin, then comes pink skin, and then a layer of white skin.
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Remove a few strips of the skin, until you can place the knife against the meat and just push the skin off.
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The easy thing about yuca, is that you once you remove a few strips of the skin, it is removed easily as you push against it.
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You can peel the skin off like you would an orange, just with the assistance of a knife.
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You have peeled it correctly when you see the white layer of skin on the peel.
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If you see any pink after its peeled, run the knife across it again to remove the pink.
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Now some parts of the yuca may be bad.
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These parts will usually look gray in color and you would see a lot veins .
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Only when there is a bunch of veins and the meat is gray then its best to cut that piece off the yuca.
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If you cook it, it will be bitter.
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Once its all peeled, half the yuca once more with the knife, cutting down the stem and then cut into small pieces.
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Set a large pot of water on the stove to boil, and boil the yuca until you can pierce it with a fork.
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Usually about 15 minutes, cook time will vary depending on your stove.
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Do not over boil the yuca or it will be mushy and not ideal for the taco.
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Remove the water when the yuca is cooked (or it will make the yuca mushy) and set the yuca aside.
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Once its cool, you need to search for the stems in the cubes of yuca.
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The stem will be a yellow color and stick like.
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You can easily remove with your hand.
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Put the stem free yuca into a large bowl, set aside.
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Now cut and peel the pumpkin.
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First, remove the seeds and membrane, using a spoon.
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To remove the skin, use a serrated knife and hold the pumpkin firmly as you slice the skin off.
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Set another large pot of water on the stove and heat it to boiling.
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Cut the pumpkin into wedges and then cubes, and boil it until tender when pierced with a fork.
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This usually takes about 15 minutes, again cooking time varies with each stove.
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Once cooked, remove pumpkin from the water and combine with the yuca.
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Lets make the corn and bean salsa:
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Drain the can of beans and rinse the beans in a strainer a few times until the thick juice of the bean is removed.
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Place in a large bowl.
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Drain the corn, and place in a the bowl with the beans.
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Chop the tomatoes into cubes, place in the bowl with beans and corn.
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Now, add 2 Tablespoons of the liquid from the pickled jalapenos.
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Add some salt to taste.
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Cook them tacos!
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Grab a large skillet and coat with olive oil.
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Heat on medium-high and add equal parts of yuca and pumpkin, a few dashes of the paprika and cayenne.
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Toss till coated and saute lightly until all the flavors have blended together.
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About 2 minutes.
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Take a taste test, add more paprika or cayenne if you prefer.
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Then remove from heat and set aside.
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Warm the tortillas in the microwave, by placing them on a microwavable plate, covered with paper towels.
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Microwave for 2 minutes on high.
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Place a spoon full of the pumpkin and yuca mixture in the center of each tortilla.
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Add some of the corn and bean salsa.
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Add some freshly chopped cilantro and crumble some of the queso fresco over the top.
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Want extra kick, add a few dashes of your favorite hot sauce.
