These little Brazilian breads are an absolute delight and so easy to make.
The batter also keeps for a couple of days on the fridge so you can make them fresh as you need them.
Makes 60-70 mini muffin sized puffs.
170g cheddar, finely grated
350g tapioca flour
Cook the chorizo over a high heat until crispy, use a slotted spoon to remove from the pan and place on some kitchen paper to remove excess fat. Allow to cool completely.
Grease 3 x 24 mini muffin tins if you are using all of the batter.
Preheat the oven to 200 degrees Centigrade.
Once the chorizo is cool, place in a food processor and pulse until it creates a chorizo crumb.
Now add all of the other ingredients and whizz to form a batter.
Pour the batter into the prepared tins, no more than two thirds full.
Place the trays in the oven and bake for 15-20 minutes.