The most famous Venezuelan cuisine appetizer consists of cheese bars, wrapped in dough and then fried for eating while still hot. Their history is lost in time, since it is not known with certainty since when they are being consumed; what we do know is that the idea came from the remains of dough from the elaboration of pastries which were mixed with cheese to give birth to this treat. A Venezuelan colloquial saying states that “a party without tequeños is not a party”. From the most ostentatious celebrations to even simple meetings, they are the most awaited food.
Ingredients
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500 gr. of Wheat Flour |
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250 gr. Butter |
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1 Egg |
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½ teaspoon Salt |
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⅓ cup Water |
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½ teaspoon Baking Soda |
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½ kg of hard white Cheese |
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Abundant Oil for frying |
Utensils
| Knife |
| Cutting Board |
| Roll |
| Pizza cutter |
| Frying pan |
| Skimmer |
| Paper towels |
Preparation
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On a table, place the flour and form a volcano.
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In the center of the volcano, add salt, butter cream, egg, baking soda and mix with your hands to incorporate the ingredients.
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Pour water gradually and go kneading until a smooth, no lumps dough that comes away from the table and fingers.
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Let the dough rest with a damp towel over about 1 hour.
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While the dough rests, proceed to cut the cheese into sticks of about 5 cm long and 1 cm thick with a knife.
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Dust the counter with flour and take portions of dough and with a rolling pin, stretch until the dough is approximately 0.5 cm thick.
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Cut dough strips about 2 cm wide with the help of a pizza cutter.
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Take the cheese bars separately and wrap with the strips to cover it completely. To seal well the tequeño, is necessary to moisten with a little water at the end of the strip and press.
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Bring to the freezer for at least an hour to facilitate the process of frying.
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In a large skillet add plenty of oil and heat.
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With hot oil, enter the tequeños with enough oil to cover them and fry until golden brown.
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Remove from the pan when browned, remove excess oil and serve hot.
