Cuñapé

Traveling around Bolivia in a bus can be very exciting when you are a kid,  especially when the bus stops at a checkpoint and tons of ladies start offering different street food to the bus passengers. I used to have a favorite food in every city because every city has different dishes. In Santa Cruz my favorite snack that the ladies would sell outside the buses was Cuñapés, sometimes they would even be hot out of the oven. The nice Crispy outside with the melted soft cheese inside makes this little roll a good source of energy for the long travel ahead. Enjoy!

 

 

 

 

Makes 10 small portions

Cooking and preparation  time 30 min

Ingredients:

1 cup tapioca flour (Bob’s Red Mill)

2 cups  shredded monterrey jack (or preferably Queso Fresco)

1 tsp baking powder

1 egg

1-2 tbs milk

Assemble the ingredients and preheat the oven to 450F.

Mix the tapioca flour and the baking powder in a mixing bowl. Add the cheese and mix well until cheese is covered in the flour.

Add the egg to the mix of cheese and flour, and mix. If the dough starts sticking together, you don’t need to add milk if it keeps separating add 1 tbs of milk at that time.

In this case I added one tbs of milk and made a nice ball of dough. Divide the dough in 10 pieces of the same size and shape them into balls. Put a thumbprint in the bottom of each ball (to help with even puffing in the oven).

Place finger print side down on a cooking sheet. You can use a parchment paper. Bake for 15 min at 450F, you want them to be nicely golden and dry.

This is why I love cooking, you get rewarded at the end with delicious food and some recipes don’t take that long to Cook. Best served warm.