Tequeños (5) Recipe

Activate yeast and combine liquids

In a small bowl stir warm water (about 100–110°F / 38–43°C) with sugar and instant yeast. Let sit 5 minutes until foamy. In a separate measuring cup combine warm milk and softened butter until butter is mostly melted; keep warm but not hot.

Mix and knead dough

In a medium bowl whisk together 1 1/2 cups flour and 1/2 tsp salt. Add the foamy yeast mixture, the warm milk-butter mixture, and 1 tsp vegetable oil. Stir with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic, adding up to 1–2 tbsp extra flour only if very sticky.

First rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Deflate and rest

Punch down the dough and turn it out onto a lightly floured surface. Let rest 10 minutes to relax the gluten before shaping.

Prepare cheese

Cut the 10 oz cheese block into 5 equal sticks approximately 4 inches (10 cm) long and about 1/2 inch (1–1.2 cm) thick and 3/4 inch wide so you have five uniform pieces. Lightly toss each stick with the teaspoon of cornstarch to remove surface moisture — this helps prevent leaking when frying.

Roll dough and cut strips

Roll the rested dough into a rectangle about 10 x 8 inches and about 1/8–1/4 inch thick. Trim ragged edges. Cut the rectangle into 5 equal long strips (about 2 inches wide).

Wrap cheese

Lightly dust each dough strip and cheese stick with the 2 tbsp flour (use a little flour to prevent sticking). Place a cheese stick near one short end of a strip and roll the dough tightly around the cheese, overlapping the edge seam by about 1/4 inch. Pinch the seam closed and press the ends to seal. If necessary dip fingertip in cold water and press to seal ends and any openings to prevent cheese from oozing during frying.

Final proof

Place assembled tequeños seam-side down on a tray lined with parchment, spaced 1 inch apart. Cover loosely with plastic wrap and let rest 15–20 minutes for a light final proof. Dough should puff slightly but not double.

Heat oil

Pour 3 cups vegetable oil into a deep sauté pan or medium pot to a depth of about 1.5–2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and float steadily without browning too fast.

Fry tequeños

Working in batches (do not crowd), gently lower 2–3 tequeños into the hot oil seam-side down. Fry, turning occasionally with tongs, until evenly golden brown, about 2.5–3.5 minutes per batch. Adjust heat as needed to keep oil around 325–350°F so cheese melts without burning the dough.

Drain and season

Using tongs, transfer fried tequeños to a wire rack set over a baking sheet or paper towels to drain. While still warm, sprinkle lightly with salt to taste.

Serve

Serve warm so cheese is melted and gooey. Allow to cool slightly before biting to avoid burns. Optionally serve with guava sauce, ketchup, or your favorite dip.