Recipe by Nana Lee
This classic Venezuelan hors d'oeuvre can be made with different types of cheeses, as long as they are firm and good melting cheeses. They also freeze well and can go directly from the freezer into the hot oil. From "The South American Table". Frying time is per batch.
- 2 cups all-purpose flour
- 1⁄4 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 cup water (or more as needed)
- 8 ounces chihuahua cheese or 8 ounces mozzarella cheese or 8 ounces muenster cheese
- peanut oil (for frying)
Directions See How It's Made
- In a large bowl, mix the flour, butter, egg yolk, sugar, salt, and water together.
- Knead until very smooth, about 10 minutes. Set aside to rest for 30 minutes.
- On a lightly floured work surface, roll out the dough until it is very thin.
- Cut into strips 6 inches long and 2 inches wide.
- Cut cheese into 2-x-1/2 inch sticks.
- Take one stick of cheese, wrap it diagonally(like a spiral), overlapping the dough, and pinch together the ends.
- Repeat with the remaining dough and cheese.
- In an electric skillet, heat 1 inch of oil to 350ºF.
- Drop in a few tequenos at a time and fry until golden, brown on both sides, 1 to 2 minutes.
- Remove using a slotted spoon, drain on paper towels, and let stand for 5 minutes before serving.
- Uncooked tequenos may be frozen for up to 6 months.