Name: Tequeños (Venezuelan Cheese Sticks) Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Latin American
Ingredients: 10 ounces all-purpose flour (about 2 cups); 1 teaspoon Kosher salt; 6 tablespoons cold butter, cut into 1/4-inch cubes; 1 large egg, lightly beaten; 6 tablespoons cold water, plus more as needed; 12 ounces queso blanco or queso de frier, cut into slices 1/2-inch x 1/2-inch x 2 1/2-inch; Peanut oil, for frying

Ingredients

14 serv.

10 ounces all-purpose flour (about 2 cups)
1 teaspoon Kosher salt
6 tablespoons cold butter, cut into 1/4-inch cubes
1 large egg, lightly beaten
6 tablespoons cold water, plus more as needed
12 ounces queso blanco or queso de frier, cut into slices 1/2-inch x 1/2-inch x 2 1/2-inch
Peanut oil, for frying

Instructions

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1 Place flour and salt in workbowl of a food processor fitted with a steel blade; pulse to combine. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8 one-second pulses. Transfer dough to a large bowl.
2 Add in egg and water. Using a rubber spatula, press dough against side of bowl until it forms a ball. If dough is not fully forming, add additional water one tablespoon at a time until it comes together. Press dough into a disc, wrap tightly in plastic wrap, and rest in refrigerator for 30 minutes.
3 Unwrap dough and place on a lightly floured surface. Roll out into a square 1/8-inch thick. Cut off edges to create a 12-inch square. Cut square into 14 strips, each 3/4-inch wide.
4 Take one strip of dough and drape end over top of one cheese slice. Wrap entire cheese slice in dough on a diagonal, overlapping dough. Cover bottom of cheese slice in dough and pinch edges close to fully seal. Repeat with remaining cheese slices.
5 Fill a cast iron skillet with 3/4-inch of oil. Heat oil to 400°F (204°C) over high heat. Place tequeños in oil and fry until crust is golden brown and blistery, 3 to 5 minutes, turning halfway through. Transfer tequeños to a paper towel-lined plate, let cool for 1 to 2 minutes, then serve immediately.