Recipe by Daniel Aguilar
READY IN: 2hrs 30mins


  • 1
    kg flour
  • 1
    cup vegetable oil
  • 1
  • 1
    teaspoon salt
  • 1
    teaspoon sugar
  • 1
    kg white cheese (farmer's cheese tends to work, also)


  • Combine the flour, oil, egg, salt and sugar in a bowl.
  • While kneading, add a tablespoon or two of water.
  • At first it just makes a mess, but as you knead it it starts to take shape.
  • Keep kneading until it does not stick to your hands.
  • If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.
  • Let the dough rest for 1-2 hours .
  • While the dough is resting, cut the cheese into strips into a finger-like shape.
  • They should be maybe 1/2" by 1/2" by 3".
  • Don't make the"fingers" too long, or they will be more difficult to use later.
  • After the dough has rested, shape it into balls slightly larger than your fist.
  • Roll them out until they are 1/4-0.125 inch thick.
  • Cut the rolled-out dough into long strips that are 3/4" wide.
  • Wrap the cheese"fingers" with the dough strips.
  • Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.
  • After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.
  • These are (obviously) fattening, but they are delicious!