Cuñapé
“Small, naturally gluten-free cheese breads from eastern Bolivia, made with cassava (yuca) starch, plenty of fresh cheese, eggs and butter. Crisp and golden outside, chewy and molten-cheesy within, they originated among the Guaraní of Santa Cruz and are an afternoon teatime favorite.”
Where it comes from
Originated among the Guaraní communities of Santa Cruz in eastern Bolivia, a staple of Bolivian street food (boliviancookbook; Laylita's Recipes).
On the plate
A thin, crackly golden shell gives way to a stretchy, salty-cheesy interior that pulls in soft threads. Chewy and a little springy from the cassava starch, with a savory tang from the fresh cheese. Warm from the oven, they are dangerously snackable.
How it works
Cassava starch lacks gluten but gelatinizes into a chewy, elastic crumb when baked, while steam from the cheese and eggs puffs the dough. The cheese melts into the matrix, giving both flavor and the signature stretchy pull.
Variations
Cuñapé frito (fried), cuñapé abizcochado (twice-baked and drier), versions with extra cheese for a softer center.
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓15 min active · 25 min waiting
How it's made
8 steps · Show ↓- 18 min
Finely grate or crumble the fresh cheese into a large mixing bowl.
- 24 min
Add the cassava starch and a pinch of salt and rub together until crumbly.
- 35 min
Beat in the eggs and softened butter to bring the dough together.
- 43 min
Add a splash of milk if needed so the dough is soft but holds its shape.
- 58 min
Roll the dough into small balls or short ovals and place on a lined baking tray.
- 622 min
Bake in a hot oven until puffed, golden and crisp on the outside.
- 73 min
Cool just briefly so the cheesy centers stay soft and stretchy.
- 82 min
Serve warm with afternoon coffee, tea or fruit juice.
