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Tequenos Recipe

Golden, crispy tequenos with melted cheese filling.
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Discover how to make irresistible tequenos that are crispy on the outside and oozing with cheesy goodness on the inside.

Ingredients

10 Ounces All-Purpose Flour (About 2 Cups): Forms the dough base for a firm yet chewy shell.

1 Teaspoon Kosher Salt: Enhances flavor and balances the richness of the butter and cheese.

6 Tablespoons Cold Butter, Cut into 1/4-Inch Cubes: Creates a flaky texture by forming pockets in the dough.

1 Large Egg, Lightly Beaten: Binds the dough together and adds richness.

6 Tablespoons Cold Water: Brings the dough together without warming the butter.

12 Ounces Queso Blanco or Queso de Friar, Cut into Slices: Provides a creamy, salty filling that melts beautifully.

Peanut Oil, for Frying: Ensures a crisp, golden finish without overpowering the flavor.

Instructions

Step 1: Prepare the Dough

In a food processor fitted with a steel blade, combine the flour and salt. Give it a few pulses to ensure the salt is evenly dispersed. Next, sprinkle cold butter over the flour mixture and pulse in short bursts. The goal is to break the butter into small pieces, slightly smaller than a pea, ensuring a flaky dough. After about eight quick pulses, transfer the mixture to a large bowl.

Food processor with flour and cubed butter, the first step in making tequenos dough.

Step 2: Form the Dough

Add the egg and cold water to the flour mixture. Using a rubber spatula, press the dough against the sides of the bowl until it begins to come together. If the dough remains crumbly, add water one tablespoon at a time until it fully forms a cohesive ball. Form the dough into a disc, securely wrap it in plastic, and chill in the refrigerator for 30 minutes. This resting time allows the gluten to relax, ensuring smoother rolling.

Step-by-step process of making tequenos dough

Step 3: Roll and Cut the Dough

After the dough has cooled, set it on a lightly floured countertop. Using a rolling pin, roll it out into a square about 1/8-inch thick. Trim the edges to create a precise 12-inch square. Then, using a sharp knife or a pastry cutter, slice the dough into 14 even strips, each measuring 3/4-inch wide.

Rolled-out tequenos dough, whole and cut into strips, ready for wrapping cheese.

Step 4: Wrap the Cheese

Take one strip of dough and drape the end over the top of a cheese slice. Wrap the dough around the cheese diagonally, slightly overlapping each layer to create a secure seal. Ensure the bottom of the cheese is fully covered and pinch the edges tightly to prevent any cheese from leaking during frying. Repeat this process with the remaining cheese slices.

step-by-step process of wrapping cheese with dough strips to make tequenos.

Step 5: Fry to Perfection

In a cast iron skillet, pour enough oil to create a 3/4-inch depth. Heat the oil over high heat until it reaches 400°F (204°C). Carefully place the tequeños in the hot oil and fry for 3 to 5 minutes, turning them halfway through. They should develop a golden-brown, crispy crust with slight blistering on the surface.

Once fried, transfer the tequeños to a paper towel-lined plate to drain excess oil. Allow them to cool for 1 to 2 minutes before serving. Enjoy immediately while the cheese is still warm and gooey!

Crispy golden tequenos served with a bowl of sauce.

 

Nutrition

Find it online: https://yummycookin.com/tequenos/