Tequenos Recipe
Venezuelan cheese wrapped with dough and deep fried.
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Ingredients
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Dough
Filling & Assembly
Frying
Method
Dough
- 1
Make dough
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp sugar, and 1 tsp salt. Add 4 tbs cold unsalted butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 2
Bind dough
Gradually add 3/4 cup cold water, a few tablespoons at a time, mixing with a fork or your hand until the dough just comes together and holds when pressed. Do not overwork. If dough is too dry, add up to 1-2 tbs more water.
- 3
Chill
Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Chilling relaxes gluten and firms the butter for a tender, workable dough.
Filling & Assembly
- 4
Prepare cheese
While dough chills, cut 14 oz of firm white queso fresco or young mozzarella into sticks approximately 3 inches long, 1/2 inch wide, and 1/2 inch thick. Pat dry with paper towels to remove excess moisture. Toss the sticks lightly with 2 tbs cornstarch so the dough adheres and to reduce surface moisture.
- 5
Roll dough
Remove dough from refrigerator. On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Keep sheet extra thin but not tear-prone; if it springs back, let rest 5–10 minutes.
- 6
Cut strips
Using a sharp knife or pizza cutter, cut the dough into strips 1/2 inch wide and about 6–8 inches long. The strips should be long enough to wrap around the cheese once or twice with slight overlap.
- 7
Wrap cheese
Brush a small amount of beaten egg (from 1 egg) along the strip edge to help seal. Take a cheese stick and wrap it tightly with a dough strip beginning at one end; overlap the dough slightly as you roll. Press the seam gently to seal. Repeat with remaining cheese sticks. If dough becomes sticky, chill wrapped tequeños on a tray for 10–15 minutes before frying.
Frying
- 8
Heat oil
Pour about 4 cups neutral oil into a deep-sided pot or Dutch oven (enough for 2–3 inches depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small bit of dough — it should sizzle and brown slowly, not burn immediately.
- 9
Fry tequeños
Working in small batches (3–5 at a time, depending on pot size), gently lower wrapped cheese into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2.5–4 minutes. Avoid overcrowding to keep oil temperature steady.
- 10
Drain & season
Using the slotted spoon, transfer fried tequeños to a wire rack or plate lined with paper towels to drain. While still hot, sprinkle lightly with salt to taste.
- 11
Serve
Allow to cool for 1–2 minutes before serving (cheese will be very hot). Serve plain or with dipping sauces like guava paste, garlic mayo, or ají.