A while ago we met up with Yaje Popson, global avocado advocate, and Quim Cardona to learn how to make some pierogis from scratch.

This time around Yaje whipped up some pão de queijo aka Brazilian cheese bread for us to experience. Its texture and flavor are truly unlike anything else we’ve ever had, and for the health nuts out there, it’s gluten free so you don’t have to worry about farting all night.

Peep the vid and get motivated to cook something decent for yourself. Or just order $20 bucks worth of Taco Bell and settle in for a cozy night on the toilet, your choice!

Yaje’s Recipe

INGREDIENTS
◦ 4 cups polvilho doce or azedo (Brazilian Yuca Flour [sweet or salty])
◦ 3 cups of Mineiro cheese
◦ 1/2 cup of olive oil
◦ 1 cup of milk
◦ 1 cup equivalent of eggs

INSTRUCTIONS
◦ shred 3 cups worth of Mineiro cheese
◦ sift 4 cups of polvilho into a large mixing bowl
◦ combine 1/2 cup of olive oil and 1 cup of milk in a pot and bring to a boil
◦ pour boiling mixture into mixing bowl with the polvilho
◦ knead together into a dough texture
◦ chill dough in the fridge
◦ add 1 cup equivalent of eggs and 3 cups of shredded cheese into the dough and knead until they become one
◦ form dough into tennis ball-sized mounds and place on a baking sheet
◦ heat oven to 450° F and place baking sheet in the oven for 15-20 minutes
◦ let them cool and enjoy

Filmed by: Ian Michna & Alex Raspa
Edited by: Alexis Castro
Produced by: Alex Raspa
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