Tequenos Recipe

Prepare the dough. In a bowl, whisk together the flour, granulated sugar and salt.

In a separate bowl, whisk together the egg, melted butter, vegetable oil and water. 

Add the egg mixture to the flour mixture and stir until a shaggy dough forms. If the dough seems too dry, add one to two tablespoons of water.

Transfer the dough to a lightly floured work surface and knead with your hands until a smooth pliable dough forms.

Shape the dough into a ball and cover the dough. Let the dough rest for 30-40 minutes.

While the dough is resting, slice the cheese into three-inch long rectangular sticks that are about ½ inch wide.

When the dough is done resting, place the dough on a lightly floured work surface and lightly dust with additional flour on top of the dough to prevent sticking. Use a rolling pin to roll out the dough into an even ⅛ inch thickness. 

Use a sharp knife or a pizza wheel to cut the edges to create a rectangle. Cut the dough into 1-inch wide strips. 

Use a paper towel to blot off any extra moisture from the cheese. Take one dough strip and starting from the top, wrap the cheese stick in the dough. Pinch the edges to seal. Be sure to slightly overlap the dough when wrapping to completely encase the dough in the cheese. 

Place the wrapped cheese sticks on a baking sheet lined with parchment paper.

Fill a large Dutch oven, with 3-4 inches of oil. Heat the oil to 350°F. Gently lower three to four tequenos into the hot oil, frying until golden on both sides, about 4-6 minutes. Place the fried tequenos on a plate lined with paper towels.

Serve with guasacaca or plain. Enjoy!