8 cups tapioca flour (cassava flour)
2 cups extra fine corn meal
2 lbs queso paraguayo grated can be substituted with any soft white cheese or cheddar that is firm enough to be grated.
1 cup of butter melted
2/3 cup milk
½ cup water
½ cup of butter for cooking
pinch of salt
Mix the milk and water and set aside
In a large bowl mix the tapioca flour, corn meal, and salt
Form a well in the center of the dry ingredients and pour in the melted butter, egg, and half of the milk and water mixture and begin kneading.
Gradually add the the rest of the milk and water mixture and continue kneading.
Melt a ¼ cup of butter in a skillet over medium high heat
Add a little bit of batter until you obtain a thickness of about ½ an inch
Using a spoon flatter the edges and center of the batter until it is even
After a few minutes turn the bread over and cook the other side.
Continue cooking procedure until you are out of batter.
Note: This is a large recipe and you might want to cut it in half for an average size family. The size of bread depends upon the size of the skillet used.