Last modified on 21 February 2008, at 17:23

Cookbook:Tequeno

Cookbook | Ingredients | Recipes

TEQUEÑOS. Yields 12 tequeños

This highly addictive appetizer originated in Los Teques, Venezuela (hence the name). Pronounced "teh-kehn-yos"

IngredientsEdit

  • 2 lb (900g) all-purpose flour
  • 4 x egg yolks
  • 1/2 lb (225g) butter room temperature
  • 1 cup (240ml) water
  • 1/2 tsp salt
  • 1 tbl sugar
  • 2 lb (900g) farmer's cheese

ProcedureEdit

  1. Dissolve the salt and sugar in the water.
  2. Mix all ingredients except the cheese together. Knead to form a dough. Let rest.
  3. Meanwhile, cut cheese into sticks about 2" x 1/2" x 1/2" (5cm x 1.25cm x 1.25cm).
  4. Stretch the dough with a rolling pin, as thin as possible.
  5. Cut in strips about 1" x 6" (2.5cm x 15cm).
  6. Wrap each strip around a cheese stick, going around the stick in a spiral, overlapping each turn so that the cheese is completely covered.
  7. Pinch the ends so that the cheese is fully covered and can't run out when fried.
  8. Roll each tequeno in flour, to keep them from sticking.
  9. Deep fry the tequenos in very hot oil, until golden in color.
  10. Place on paper towels to absorb any excess oil.

Serve right away. Should be eaten piping hot, so that the cheese runs out when bitten.