Tequeños (3) Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, and 1/2 tsp sugar until evenly combined.

Cut in butter

Add the 2 tablespoons chilled, cubed unsalted butter. Using your fingertips or a pastry cutter, rub/cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Form dough

Add 5 tablespoons cold water and 1 teaspoon vegetable oil (optional) a tablespoon at a time. Stir with a fork until a rough dough forms. Gently knead in the bowl or on a lightly floured surface for 30–60 seconds until smooth and cohesive; avoid overworking. If dough is sticky, sprinkle up to 1 tablespoon additional flour.

Rest dough

Shape dough into a log, wrap in plastic wrap, and refrigerate for 20–30 minutes to relax the gluten. This makes rolling easier.

Prepare cheese

While dough rests, cut 6 oz queso fresco or firm white cheese into 3 uniform sticks (approximately 3–3.5 inches long, 3/4 inch square). Pat dry with a paper towel to remove excess moisture so they fry cleanly.

Roll out dough

On a lightly floured surface, roll the rested dough into a rectangle about 9 x 6 inches and roughly 1/8–1/4 inch thick. Keep excess flour minimal to avoid dry dough.

Cut dough into strips

Using a sharp knife or pizza cutter, cut the dough into three long strips about 1.5–2 inches wide and the length of the cheese sticks.

Dust and optionally egg-wash

Lightly dust each cheese stick with the 1/4 cup flour to help the dough adhere. If using the beaten egg, lightly brush the dough strip edge to help seal (optional).

Wrap cheese

Place a cheese stick at one end of a dough strip and roll tightly so the dough overlaps and fully encases the cheese. Press seam to seal; tuck ends under or pinch to close. If seam won’t hold, brush a little beaten egg along the overlap and press to seal. Repeat for the remaining two sticks.

Chill assembled tequeños

Place wrapped tequeños on a parchment-lined tray and refrigerate for 10–15 minutes. Chilling firms the dough and reduces cheese leakage during frying.

Heat oil

Pour about 2 cups vegetable oil into a medium heavy-bottomed skillet or pot to a depth of ~1 to 1.5 inches. Heat over medium heat until oil reaches 350°F (175°C) or until a small scrap of dough sizzles and browns in about 30–40 seconds. If you don't have a thermometer, maintain medium heat and test carefully.

Fry tequeños

Gently slide chilled tequeños into the hot oil in a single layer, not crowding the pan (work in batches if necessary). Fry for 2.5–3.5 minutes, turning occasionally, until golden brown on all sides. Adjust heat as needed so they brown evenly without burning.

Drain

Using a slotted spoon or tongs, transfer fried tequeños to a paper towel–lined plate to drain excess oil for a minute. Let rest 1–2 minutes; cheese will be hot.

Serve

Serve the three tequeños warm with guasacaca, ketchup, or your preferred dipping sauce. Allow to cool slightly before biting to avoid hot cheese burn.