Cuñapez

Directions

• Put tapioca flour and salt in a bowl.
• Heat up butter and milk in a saucepan until it bubbles, then add to the flour and salt, mix well with a wooden spoon.
• Mix in the 2 cheeses and let it cool a bit so your eggs don’t get cooked, then add those.
• Now sometimes you only need 500g tapioca flour, sometimes a lot more, so now you’ll see how much you need depending on your dough. It should be firm enough so you can roll it into a log, but still a little wet and sticky.
• Once your dough has reached the perfect consistency, roll it into a log and cut off little discs, 3-4cm thick.
• Roll those into balls and put them on a baking tray. Bake for 15-20 minutes until a little browned at 200 degree Celsius (preheated).
• Eat while still warm. They might look undercooked on the inside, but that’s the tapioca and the cheese.

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