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TEQUEÑOS. Yields 12 tequeños
This highly addictive appetizer originated in Los Teques, Venezuela (hence the name). Pronounced "teh-kehn-yos"
- 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
- Dissolve the salt and sugar in the water.
- Mix all ingredients except the cheese together. Knead to form a dough. Let rest.
- Meanwhile, cut cheese into sticks about 2" x 1/2" x 1/2" (5cm x 1.25cm x 1.25cm).
- Stretch the dough with a rolling pin, as thin as possible.
- Cut in strips about 1" x 6" (2.5cm x 15cm).
- Wrap each strip around a cheese stick, going around the stick in a spiral, overlapping each turn so that the cheese is completely covered.
- Pinch the ends so that the cheese is fully covered and can't run out when fried.
- Roll each tequeno in flour, to keep them from sticking.
- Deep fry the tequenos in very hot oil, until golden in color.
- 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.