Perfect Venezuelan Tequeños Recipe
Tequeños are a traditional Venezuelan snack consisting of fried wonton wrappers or empanada dough filled with cheese.
It is believed that this snack originated from the city of Los Teques. Tequeños are usually served with various sauces and dips such as guacamole or salsa de palta.
RECIPE INGREDIENTS
1/2 cup lukewarm water at 97 F (36°C)
8 oz. hard or semi-hard white cheese (queso blanco)
Vegetable oil
3 cups all-purpose flour , sifted
1/2 cup soft butter
1 egg , at room temperature, beaten
1/2 teaspoon salt
DIRECTIONS ON HOW TO MAKE PERFECT VENEZUELAN TEQUEÑOS RECIPE
Pour the flour into the bowl and dig a well in the center. Add the butter and salt to the center of the well. Using electric mixer, mix until obtaining a sandy mixture.
Gradually,add the egg, then start kneading at low speed, gradually incorporating the water until obtaining a smooth, elastic dough that comes off the sides of the bowl.
Place dough on a floured surface, knead for 5 minutes. If necessary, add a little more flour or a little more water as needed, to achieve the desired texture.
Cover the dough with a cloth and let it sit at room temperature for 45 minutes.Cut the cheese into sticks about 2 x 1 inches (6 x 2 cm).
Divide the dough into two pieces of dough and roll it out into a rectangle about ⅙ inch (4 mm) thick.Cut strips about 1 inch (2 cm) wide.Wrap each strip of dough around the cheese sticks.
The cheese should be completely covered, so that each round of dough should overlap the previous one by a few millimeters so that the cheese does not come out while frying. Heat a large amount of vegetable oil in a deep pan to an ideal temperature for frying of 350 F
When the oil reaches the desired temperature, fry 3 or 4 tequeños at a time so as not to reduce the temperature of the oil.When they are golden brown, drain them on paper towels.
Serve them immediately.
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Ingredients
1/2 cup lukewarm water at 97 F (36°C)
8 oz. hard or semi-hard white cheese (queso blanco)
Vegetable oil
3 cups all-purpose flour , sifted
1/2 cup soft butter
1 egg , at room temperature, beaten
1/2 teaspoon salt
Instructions
- Pour the flour into the bowl and dig a well in the center. Add the butter and salt to the center of the well. Using electric mixer, mix until obtaining a sandy mixture.
- Gradually,add the egg, then start kneading at low speed, gradually incorporating the water until obtaining a smooth, elastic dough that comes off the sides of the bowl.
- Place dough on a floured surface, knead for 5 minutes. If necessary, add a little more flour or a little more water as needed, to achieve the desired texture.
- Cover the dough with a cloth and let it sit at room temperature for 45 minutes.Cut the cheese into sticks about 2 x 1 inches (6 x 2 cm).
- Divide the dough into two pieces of dough and roll it out into a rectangle about ⅙ inch (4 mm) thick.Cut strips about 1 inch (2 cm) wide.Wrap each strip of dough around the cheese sticks.
- The cheese should be completely covered, so that each round of dough should overlap the previous one by a few millimeters so that the cheese does not come out while frying. Heat a large amount of vegetable oil in a deep pan to an ideal temperature for frying of 350 F
- When the oil reaches the desired temperature, fry 3 or 4 tequeños at a time so as not to reduce the temperature of the oil.When they are golden brown, drain them on paper towels.
- Serve them immediately.
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Ingredients
1/2 cup lukewarm water at 97 F (36°C)
8 oz. hard or semi-hard white cheese (queso blanco)
Vegetable oil
3 cups all-purpose flour , sifted
1/2 cup soft butter
1 egg , at room temperature, beaten
1/2 teaspoon salt
Instructions
- Pour the flour into the bowl and dig a well in the center. Add the butter and salt to the center of the well. Using electric mixer, mix until obtaining a sandy mixture.
- Gradually,add the egg, then start kneading at low speed, gradually incorporating the water until obtaining a smooth, elastic dough that comes off the sides of the bowl.
- Place dough on a floured surface, knead for 5 minutes. If necessary, add a little more flour or a little more water as needed, to achieve the desired texture.
- Cover the dough with a cloth and let it sit at room temperature for 45 minutes.Cut the cheese into sticks about 2 x 1 inches (6 x 2 cm).
- Divide the dough into two pieces of dough and roll it out into a rectangle about ⅙ inch (4 mm) thick.Cut strips about 1 inch (2 cm) wide.Wrap each strip of dough around the cheese sticks.
- The cheese should be completely covered, so that each round of dough should overlap the previous one by a few millimeters so that the cheese does not come out while frying. Heat a large amount of vegetable oil in a deep pan to an ideal temperature for frying of 350 F
- When the oil reaches the desired temperature, fry 3 or 4 tequeños at a time so as not to reduce the temperature of the oil.When they are golden brown, drain them on paper towels.
- Serve them immediately.