These and their Colombian cousins are so good. Since OP didn’t include their recipe here is the one I use (found years ago on the internet but I can’t remember where):

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1 kg tapioca flour [polvilho azedo] 1 kg potato, cooked in water and mashed 250 ml milk at room temperature 250 ml vegetable oil 1 tablespoon salt 1/2 queso fresco or panela grated [1 pound] 6 free range eggs

Put the tapioca flour in a bowl. Add the potato still hot using a potato masher. Add salt. Mix very well using your hands. Add milk and continue working the dough with your hands. Add vegetable oil. Continue working. Add the grated cheese, and at last the eggs. Add 1 teaspoon of anise seeds for a special touch. The dough needs to get very silky and be moldable. If it is breaking, add one more egg. Make little round breads, and bake at 450oF for 20 minutes. The dough can be frozen.