Cut both ends of the cassava (yuca) off and cut them in half.
Make a shallow cut into the skin and gradually work your knife under it to remove the skin. Split it in half lengthwise, remove the woody core, and discard it.
Cut into small chunks and rinse immediately to prevent discoloration, and leave them in cool water until ready to use.
If making traditional masa, peel the bananas, plantains, taro root, potatoes, cocoyams, and pumpkin.
Cut in small pieces and proceed with the rest of the instructions.
Pulse the cassava (yuca) in a food processor until pureed, or grate it. You may have to do so in batches.
Pour it out in a large bowl, then add the garlic powder, onion, salt, oil, and Sazon, thoroughly mix, and set aside.