Peruvian Dinner Entree Recipes

Cunopes

PERUVIAN YUCA

FLOUR ROLLS

Makes 36 rolls

These wonderful little rolls are the specialty of the Andean countries and Brazil. They appear in differ­ent shapes and go by different names, but all are essentially the same. In Colombia and Ecuador, they are called pan de yuca, in Bolivia cunapes, and in Paraguay chipos. They are especially popular in some of the coastal towns, where street vendors sell them fresh out of the oven. Although they can be eaten cold, they are better reheated. They are a marvelous alternative for people on a wheat-free diet. The rolls may be shaped in a variety of ways, such as rings, ovals, half-moons, or rounds. The kind of cheese used determines the consistency and character of the roll. In South America, the cheese of choice is queso fresco, preferably only one to two days old.

1 cup yuca flour (page 434), or more if needed

(also known as Tapioca Starch)
1 teaspoon baking powder
2 large eggs
10 ounces Mexican queso fresco, crumbled
Milk, if needed

1- Place the flour and baking powder in a food processor and pulse 3 or 4 times to mix. Add the eggs and cheese and process until the dough forms a ball. If the dough is too dry, add milk 1 teaspoon at a time until the dough is soft and easy to shape. If the dough is too moist, add more flour 1 tablespoon at a time.

2. Divide the dough into 4 pieces. Roll each piece into a log Yh inches in diameter. Cut each log into 9 pieces and roll each piece between the palms of your hands into a ball. Place the balls on a lightly buttered baking sheet and let rest for 30 minutes.

3. Preheat the oven to 375°F.

4. Bake the rolls on the top oven rack until lightly colored, about 20 minutes. Serve warm.