This recipe is pretty well known, and I’ve seen slightly different versions of it. But it’s worth posting for anyone who hasn’t come across it because it is one of my family’s favorites.
We have given these bread balls our own name based on a word one of my kids invented when he was two. We call them cheese pacos (pronounced like taco).
Yield:
Brazilian Bread Balls
Ingredients
- 2 cups tapioca starch or flour
- 1/2 cup vegetable oil
- 1/3 cup water
- 1/3 cup milk
- 1 teaspoon salt
- 2 eggs
- 1 cup grated hard cheese (such a Parmesan or sharp cheddar)
Instructions
- Place the tapioca starch in a mixing bowl.
- Heat the oil, water, milk, and salt in a small saucepan until white foam appears.
- Immediately add it to the tapioca starch and stir with a wooden spoon. Let rest about 15 minutes.
- Stir in the eggs and cheese.
- Drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until top begins to brown. I bake them about 20-25 min. on stoneware. You can vary the cooking length to make them crispier (more time) or softer (less time).
YUM!!! These remind me of the Chebe bread roll mix, but I am sure they are much better! I am going to give these a try this week sometime! 🙂 I’ll let you know how they turn out.
Kim
These are similar to what is served at Fogo de Chao restaurant. Except their recipe calls for a combination of a sweet tapioca flour, and a sour tapioca flour. In Minneapolis, I have only found this at the only Brazilian store in town. They also make them in a mini muffin tin, so that they turn out like little pop-overs. Mmm Mmm Good is what these are. 🙂
Melanie
We go to the Fogo in Indianapolis and they told me they make theirs with Yucca flour. I don’t know if that would be easier for you to find or not but it might be worth a try.
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