Gluten-free Brazilian cheese bread with Mexican cotija

Brazilian cheese bread is a staple at most Brazilian restaurants—especially a Brazilian steakhouse. These addictive, light and fluffy cheese rolls are called pão de queijo in Portuguese, which simply means cheese bread. They’re a popular breakfast item (similar to how Mexicans love pan dulce) or a snack.

I loved these Brazilian cheese rolls so much after having them for the first time about a decade ago that I went on a quest to try to reproduce them in my own kitchen almost immediately. I’ve been making them for years now, and what better time to share this version with you when we’re about to embark upon a summer filled with soccer matches in Brazil!

This traditional Brazilian recipe is most commonly made with Minas cheese or parmesan cheese, but I’ve given my recipe a bit of a Mexican spin by substituting cotija cheese.

Brazilian cheese bread recipe (pão de queijo) using Mexican cotija cheese | Get the recipe at theothersideofthetortilla.com… 

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Cheater’s alfajores

How to make semi-homemade alfajores | Get more #recipes from theothersideofthetortilla.com #cookies

 

Alfajores are basically code for delicious cookie sandwich with dulce de leche in the middle. They’re a popular confection in Spain and parts of Latin America. They’re delicate cookies made with corn starch that give a buttery, satin texture with the perfect amount of crumble. I love alfajores (and usually try to pick up a box of the fancy, individually-wrapped kind from Palacio de Hierro while in Mexico) but sometimes I just need a quick fix without the hassle of making cookies from scratch when I can’t buy the fancy kind.

On the Kenmore Genius Blog, I confessed  my dirty little secret on how to make alfajores with all of the flavor and hardly any of the work. If you’re a disaster in the kitchen, are pressed for time with a busy schedule or just having a lazy moment, this recipe is for you! It’s so easy, you’ll wonder why you never thought of it yourself…. 

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¡Conectando con mi gente!

I like to be constantly connected to mi gente, so when Sprint offered me a chance to try out its 4G network with a Samsung Epic phone for conducting official Tortilla Test Kitchen business, I was excited.

Many of you know I’ve been an iPhone devotee because I love all of the photography apps that make it so easy for me to share my creativity, what’s cooking in my kitchen or what events I’m attending that are of interest to the fans here on The Other Side of The Tortilla. But my iPhone doesn’t always work as a phone, and I can’t always pick up 3G coverage everywhere in the Chicago area where I live and play. I have to be honest that my love for the iPhone has been waning due to the fact that I drop calls or lose my 3G signal all the time, leaving me sometimes unable to connect at all or at a seemingly glacial pace. So the rapidity of the 4G Sprint network was a welcome change of pace.

It’s so important to me to stay connected and be able to charlar con mi gente, especially when it comes to answering cooking and ingredient questions from Tortilla fans on Twitter and Facebook. So when I discovered the Epic had mobile-to-mobile video chat capability with certain phones using Android apps, I was ecstatic! A fun new way to connect with fans? !Sí, por favor!

I offered my Twitter followers and Facebook fans with eligible phones the opportunity to video chat with me using the Samsung Epic on Sprint’s 4G network and one fan was kind enough to let me video tape our chat.

Watch me give Carrie the lowdown on chile chipotle and the difference between cajeta and dulce de leche.

YouTube Preview Image… 

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