Tequeños Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Stir and let sit 5–7 minutes until foamy.

In a large mixing bowl combine the flour and salt. Add the foamy yeast mixture, warm milk and softened butter. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes, or until doubled in size.

While the dough rises, prepare the filling. Heat 1 tablespoon vegetable oil in a skillet over medium heat.

Add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add ground pork, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through.

Stir in the grated yuca, ground cumin, smoked paprika, salt and pepper. Cook 4–5 minutes, stirring, until the yuca softens and incorporates with the pork. Remove from heat and stir in chopped cilantro. Taste and adjust seasoning. Let the mixture cool to room temperature (important so it doesn't melt the dough or egg wash).

When the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into two portions. Roll each portion into a log about 1" (2.5 cm) thick.

Using a sharp knife or bench scraper, cut each log into 10–12 equal pieces to yield about 20–24 tequeños total (depending on desired size).

Working with one piece at a time, flatten each dough piece into an oval about 3" long and 1/4" thick. Place about 1 tablespoon of the cooled pork-yuca filling in the center lengthwise.

Fold the dough around the filling and pinch/seal the edges tightly to completely enclose the filling. Roll gently between your palms to form a smooth cigar shape about 3–4" long. Ensure there are no seams—if needed brush a little water on edges to seal.

Set up a dredging station: place the 1/2 cup flour in one shallow bowl, the beaten egg (or a small amount of milk added) in a second bowl, and the breadcrumbs in a third bowl.

Lightly dust each filled roll in flour, shaking off excess. Dip into the beaten egg, then roll in breadcrumbs to coat evenly. Place on a baking sheet while you finish coating the rest.

Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2–3 inches (enough to submerge tequeños). Heat oil to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy.

Fry tequeños in batches (do not overcrowd) 3–4 minutes per batch, turning as needed, until golden brown and cooked through. Internal dough should be cooked and filling hot. Use a slotted spoon to transfer to a paper-towel-lined rack to drain.

If oil temperature drops, allow it to return to 350°F before frying the next batch.

Let fried tequeños rest 2–3 minutes to cool slightly. Serve warm with lime wedges and hot sauce or guasacaca on the side.

Store any cooled tequeños in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp, or refresh in a 375°F air fryer 4–6 minutes.