Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 2 tablespoons (30ml) vegetable oil, plus more for frying
  • 1 large egg
  • ¾ cup (180ml) lukewarm water
  • 1 tablespoon (15 ml) butter (softened)
  • 1 pound (450g) semi-hard white cheese, such as queso fresco or mozzarella, cut into sticks approximately ½ inch x ½ inch x 3 inches (1.25cm x 1.25cm x 7.5cm)

Instructions:

  1. In a large bowl, whisk together flour and salt. Create a well in the center. Add the oil, egg, and butter to the well. Gradually pour in the water, mixing with your hands or a wooden spoon, until a dough forms.
  2. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
  3. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 1 hour.
  4. Cut the cheese into sticks of the desired size. Pat dry to remove excess moisture.
  5. On a lightly floured surface, roll out the dough to a thin sheet (about 1/8 inch or 3mm thick).
  6. Cut the dough into strips approximately 1 inch (2.5cm) wide and long enough to wrap around the cheese sticks.
  7. Wrap each cheese stick tightly with the dough, overlapping the edges to seal well. Ensure there are no gaps to prevent cheese from leaking out during frying.
  8. Heat about 2-3 inches (5-7cm) of vegetable oil in a deep-frying pan or pot to 350°F (175°C).
  9. Carefully add the tequeños to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  10. Remove the tequeños with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately.