Tequenos

Name: Tequenos
Yield: 6
Cuisine: Venezuela
Ingredients: Plain flour — 400 g (3 1/4 cups); Egg — 1; Butter, softened — 2 tbsp; Sugar — 1 tsp; Salt — 1/2 tsp; Warm water — 150 ml (2/3 cup); Queso de mano or a similar semi-firm white cheese, cut into 24 sticks — 300 g (10.5 oz); Vegetable oil, for frying

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 400 g (3 1/4 cups)
Egg — 1
Butter, softened — 2 tbsp
Sugar — 1 tsp
Salt — 1/2 tsp
Warm water — 150 ml (2/3 cup)
Queso de mano or a similar semi-firm white cheese, cut into 24 sticks — 300 g (10.5 oz)
Vegetable oil, for frying

Method

In a mixing bowl, combine the flour, egg, butter, sugar and salt.
Gradually add the warm water, mixing and then kneading for 8-10 minutes, until a smooth, elastic dough forms.
Cover and let rest for 20-30 minutes.
Divide the dough into small portions and roll each into a thin strip, about 15 cm (6 inches) long and 2 cm (3/4 inch) wide.
Wrap each strip tightly around a cheese stick in a spiral, pinching the ends to seal.
Heat oil in a deep pot to 170°C (340°F) and fry the tequenos in batches for 4-5 minutes, turning occasionally, until deep golden brown and the cheese inside is melted.
Drain on paper towels and serve hot.

Introduction: Tequenos, crispy fried pastry sticks wrapped around a stick of cheese, are one of Venezuela's most iconic party foods, ubiquitous at celebrations, birthdays and gatherings of all kinds.

Cultural Background: Tequenos, crispy fried pastry sticks wrapped around a stick of cheese, are one of Venezuela's most iconic party foods, ubiquitous at celebrations, birthdays and gatherings of all kinds. Simple, addictive and universally loved, they're often the first thing to disappear from any Venezuelan spread.

Tips: Roll the dough thin but not so thin that it tears — it needs to fully encase the cheese without gaps. Wrap tightly, pinching the seams well, to prevent the cheese from leaking out during frying. Fry at a moderate, steady temperature so the pastry cooks through evenly before over-browning.

Variations: Use a mix of cheeses for varied flavour. Add a pinch of paprika to the dough for colour and subtle flavour. Bake at 200°C (400°F) for 18-20 minutes, brushed with a little oil, for a lighter alternative to frying. Naturally vegetarian as written; not easily converted to vegan, as cheese and egg are central to the dish.

Storage: Refrigerate cooked tequenos in an airtight container for up to 3 days, or freeze uncooked for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes until crisp and hot through.

FAQs:

Q: What cheese works best for tequenos?

A: A semi-firm cheese that holds its shape and melts well, such as queso de mano, is traditional; mozzarella or a firm white cheese can substitute.

Q: Can I freeze tequenos before frying?

A: Yes, freeze the uncooked, wrapped sticks and fry directly from frozen, adding a few extra minutes.

Q: Why did the cheese leak out during frying?

A: This usually happens if the dough seams weren't sealed tightly enough — pinch the ends and seams firmly before frying.