| source | tags | serves | |||
|---|---|---|---|---|---|
New York Times |
|
6-8 |
Makes 6-8
- 170 grams grated Cotija cheese
- 335 grams tapioca starch
- 9 grams salt (taste the cheese first to gauge how much salt to add - cotija can be very salty)
- 1/2 teaspoon baking powder
- 2/3 cup whole milk
- 1/4 cup canola oil
- 1.5 tablespoons (21g) butter, softened
- 2 large eggs
- In a stand mixer (dough hook), blend the tapioca starch, salt and baking powder on low speed.
- Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
- Stop the mixer and mix in the eggs. Mix at low speed for ~5 minutes (until the dough becomes sticky).
- Stop the mixer and pour in the cheese. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
- Refrigerate for at least 2 hours or overnight.
- Heat the oven to 375 degrees. Place rounded lumps (about the size of a squash ball) an inch apart
- Bake for 20 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm!
- When adding the eggs, it will look like the mixture won't come together - gradually move it to the highest speed if necessary, and it will.
- Pro-tip: Do step 2 first, and whilst it's boiling, prepare step 1!