“These are eaten as an afternoon snack with cocoa or tea or for breakfast or brunch.”
READY IN:
30mins
SERVES:
12
YIELD:
12 breads
UNITS:
US

Ingredients Nutrition

  • 23 cup cassava starch (yuca flour tapioca starch)
  • 14 cup precooked cornmeal (masarepa)
  • 1 cup fresh cheese (queso fresco or quesito)
  • 1 14 cups feta cheese
  • 1 large egg

Directions

  1. Preheat oven to 400°F.
  2. Process yuca flour, cheese, and masarepa in a food processor until well combined; slowly add egg while processor is running.
  3. Divide dough into 12 equal portions; shape into balls.
  4. Place shaped balls on a parchment lined baking sheet; bake until golden, 15 to 20 minutes.

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