4 cups of tapioca starch
half cup of milk
1/4 cup of vegetable oil
4 cups of cheese
I like to use a mix of parmeson, mussarela and queso fresco. (if you like, add more cheese)
Put 4 cups of tapioca starch in a bowl, add the salt and steer, then boil 1/2 cup of milk and 1/4 cup of oil and slowly pour it on the tapioca starch while steering with a wooden spoon, let it cool for a few minutes, add the eggs, and Knead the dough, add the cheese and knead until it loses from your fingers.
Make small balls and bake for 15-20 minutes, depending on the oven. Turn off when it is golden and crispy.