Best Tequenos Recipes

TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)

Steps:

• Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
• Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
• Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
• Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
• The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
• If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
• Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
• Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.

TEQUENOS

Steps:

• Combine the flour, oil, egg, salt and sugar in a bowl.
• While kneading, add a tablespoon or two of water.
• At first it just makes a mess, but as you knead it it starts to take shape.
• Keep kneading until it does not stick to your hands.
• If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.
• Let the dough rest for 1-2 hours .
• While the dough is resting, cut the cheese into strips into a finger-like shape.
• They should be maybe 1/2" by 1/2" by 3".
• Don't make the"fingers" too long, or they will be more difficult to use later.
• After the dough has rested, shape it into balls slightly larger than your fist.
• Roll them out until they are 1/4-0.125 inch thick.
• Cut the rolled-out dough into long strips that are 3/4" wide.
• Wrap the cheese"fingers" with the dough strips.
• Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.
• After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.
• These are (obviously) fattening, but they are delicious!

CHEESE PASTRIES (TEQUENOS)

Steps:

• In a large bowl, mix the flour, butter, egg yolk, sugar, salt, and water together.
• Knead until very smooth, about 10 minutes. Set aside to rest for 30 minutes.
• On a lightly floured work surface, roll out the dough until it is very thin.
• Cut into strips 6 inches long and 2 inches wide.
• Cut cheese into 2-x-1/2 inch sticks.
• Take one stick of cheese, wrap it diagonally(like a spiral), overlapping the dough, and pinch together the ends.
• Repeat with the remaining dough and cheese.
• In an electric skillet, heat 1 inch of oil to 350ºF.
• Drop in a few tequenos at a time and fry until golden, brown on both sides, 1 to 2 minutes.
• Remove using a slotted spoon, drain on paper towels, and let stand for 5 minutes before serving.
• Uncooked tequenos may be frozen for up to 6 months.

TEQUENOS

Steps:

• In a large bowl, mix the flour, butter, egg yolk, sugar, salt, and water together. 2Knead until very smooth, about 10 minutes. Set aside to rest for 30 minutes. 3On a lightly floured work surface, roll out the dough until it is very thin. 4Cut into strips 6 inches long and 2 inches wide. 5Cut cheese into 2-x-1/2 inch sticks. 6Take one stick of cheese, wrap it diagonally(like a spiral), overlapping the dough, and pinch together the ends. 7Repeat with the remaining dough and cheese. 8In an electric skillet, heat 1 inch of oil to 350ºF. 9Drop in a few tequenos at a time and fry until golden, brown on both sides, 1 to 2 minutes. 10Remove using a slotted spoon, drain on paper towels, and let stand for 5 minutes before serving. 11Uncooked tequenos may be frozen for up to 6 months.

TEQUEÑOS (LEONOR)

Steps:

• In a bowl, mix flour, baking powder, sugar, salt and butter/lard. Mix cold water with sherry, vinagre and beaten egg. Add the wet ingredients to the dry ones. Do not over work. Let rest for 1/2 hr. Roll out the dough and cut in 1 inch stripes, cut the cheese in sticks and wrap them with the dough

PERUVIAN TEQUEñOS

Steps:

• Preparation:
• Mix flour, butter, egg yolks, salt, sugar and paprika with enough water to make a soft homogeneous dough. Set aside for a few minutes.
• Cut cheese in strips (½ x 2 inches).
• Divide dough in 3 parts, rolling each part very thinly. Then cut 1-inch strips, brush borders with egg white and roll, covering cheese strips completely. Egg white helps in sealing borders.
• Fry in hot shortening until golden.
• Serve hot. Usually served with avocado dressing or guacamole.
• Variation: Tequeños can be also prepared with Won Ton wraps, instead preparing dough.

TEQUEñOS - FRIED VENEZUELAN CHEESE STICKS RECIPE

Steps:

• In a large bowl mix all ingredients for the dough.
• Knead for 10-15 minutes until smooth. (If using a stand mixer, mix on speed 2 (low speed) for 2 minutes followed by speed 3 (medium speed) 1 minute. Then, manually knead 1 minute or until smooth)
• Cut the dough in half and cover. Roll out one half of dough until very thin on a lightly floured surface.
• Using a pizza cutter or sharp knife, cut dough in strips roughly three times the size and twice the width of the cheese sticks. I recommend cutting the cheese sticks around 2 inches (5 cm) long and ½ inch (1 ½ cm) thick.
• Using one strip of dough, wrap the cheese diagonally, overlapping the dough. Fold over the edges and pinch to seal.
• Repeat this process with the remaining dough.
• Heat 1 inch (2 cm) of oil in a pan. Fry 3 tequeños at a time, flipping after 30 seconds, until crispy and golden on both sides (about 1-2 minutes)
• With a slotted spoon, remove tequeños and place on paper towels to drain. Repeat with remaining batch until surrounded by a sea of tequeños.
• Let tequeños rest 3 minutes before serving. Any tequeños that were not fried can be frozen for about 4 months for your next fiesta!

TEQUEñOS

Steps:

• Cut cheese lengthwise in half; cut each half into 4 sticks. Freeze 15 to 20 min. Meanwhile, mix flour, sugar and salt in large bowl. Add butter; mix with pastry blender or hands until mixture resembles coarse crumbs. Add water and egg; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until no longer smooth and elastic; let rest 5 min.
• Roll dough into 12x8-inch rectangle; cut into 8 lengthwise strips. Wrap 1 strip around each cheese stick, overlapping dough so cheese is completely enclosed.
• Heat oil in medium saucepan to 375ºF. Add cheese wraps in batches; cook 3 to 5 min. or until golden brown. Drain on paper towels. Serve warm.

TEQUEñOS

Steps:

• -Mix well all the ingredients.
• -Cut the cheese into sticks of 1/2-inch x 1/2-inch x 2 - 2/16-inches.
• -Roll out the dough very thin and make 1 inch wide x 8 inches longs tripes from the dough.
• -Take one stripe of dough and wrap it over a stick of cheese onto a spiral form and dust them with flour.
• -Fry the Tequeños (Cheese Sticks) in a deep fryer for less than 2 minutes or until brown in color or when you see the cheese coming out.
• -Refrigerate or Freeze the unused Tequeños as soon as possible.

TEQUEñOS (VENEZUELAN CHEESE STICKS) RECIPE

Steps:

• Place flour and salt in the workbowl of a food processor fitted with a steel blade; pulse to combine. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8 1-second pulses. Transfer dough to a large bowl.
• Add in egg and water. Using a rubber spatula, press dough against side of bowl until it forms into a ball. If dough is not fully forming, add additional water 1 tablespoon at a time until it comes together. Press dough into a disc, wrap tightly in plastic wrap, and rest in refrigerator for 30 minutes.
• Unwrap dough and place on a lightly floured surface. Roll out into a square 1/8-inch thick. Cut off edges to create a 12-inch square. Cut square into strips 3/4-inch wide.
• Take one strip of dough and drape end over top of one cheese slice. Wrap entire cheese slice in dough on a diagonal, overlapping dough. Cover bottom of cheese slice in dough and pinch edges close to fully seal. Repeat with remaining cheese slices.
• Fill a cast iron skillet with 3/4-inch of oil. Heat oil to 400°F over high heat. Place tequeños in oil and fry until crust is golden brown and blistery, 3 to 5 minutes, turning halfway through. Transfer tequeños to a paper towel lined plate, let cool for 1 to 2 minutes, then serve immediately.