What Are Tequeños?
If you’re unfamiliar with tequeños, you’re in for a treat! These delightful Venezuelan snacks are essentially fried cheese sticks, originating from the town of Los Teques. Imagine a mozzarella stick, but instead of mozzarella, you have a salty, squeaky queso blanco, all wrapped in a flaky pastry shell instead of breadcrumbs. Intrigued? You should be!
My love affair with tequeños began at Arepas Cafe in Astoria, New York. After that first bite, I realized I could never go without them again. However, my initial attempt at making them fell short; the crust lacked the desired blistery appearance and rich flavor, and I faced some unfortunate cheese explosions during frying. Determined to perfect my recipe, I’ve made some exciting adjustments to enhance the overall tequeño experience.
A Flaky, Buttery Crust
To achieve the perfect tequeño, the first step is to create a deliciously flaky and buttery crust. The best tequeños have a slightly chewy texture that balances the rich filling inside. Inspired by my wife’s successful fried pies from last summer, I approached the dough like a pie crust.
Here’s how to make it:
- Ingredients: Start with flour and salt, then add cold butter cut into 1/4-inch cubes. I recommend using a bit more butter than in my first attempt for that extra richness.
- Creating the Dough: Using a food processor, pulse the flour and butter together until you get small, coated bits. This technique helps create pockets of fat that contribute to the blistery texture when fried.
- Bringing It Together: Next, add an egg and cold water to the mixture. Instead of mixing vigorously, gently press the dough against the sides of the bowl to combine. The butter is guaranteed to stay intact using this technique.
- Chill: After forming the dough, let it rest in the refrigerator for about 30 minutes. This step keeps the butter cold and allows the dough to firm up, resulting in a better texture.
The Question of Queso: Choosing the Right Cheese for Tequeños
One of the highlights of my first attempt at making tequeños was the choice of queso blanco. This cheese fried up beautifully, achieving a semi-soft texture with a delightful squeak and a pleasant saltiness. However, I couldn’t resist experimenting with a second option: queso de freir, or frying cheese.
While queso blanco and queso de freir are quite similar—sometimes even labeled interchangeably—the latter features a finer and slightly denser texture designed to withstand cooking in hot oil. In my tests, both cheeses performed admirably. I found that the unique texture of queso blanco was my favorite, but the smoother queso de freir produced a tequeño that closely resembled those I had enjoyed at restaurants. Ultimately, either choice will yield delicious results.
Wrapping the Cheese
Now that I had the perfect dough and cheese, it was time to combine the two. I rolled out the dough into a square, about 1/8 inch thick, and then cut it into strips measuring 3/4 inch wide by 12 inches long. Taking a slice of cheese, I draped a strip of dough over one end and wrapped it diagonally, ensuring the layers of dough overlapped enough to create a secure seal. I pinched the end closed, and just like that, my tequeño was ready!
The Right Frying Temperature
I believe my initial issues with cheese explosions were due to both how I wrapped the cheese and my frying technique. In that first attempt, I cooked the tequeños in oil heated to 350°F (177°C). This lower temperature extended the cooking time, allowing the cheese to melt too much and expand, leading to unfortunate leaks.
I raised the oil’s temperature to 400°F (204°C) this time. The result was fantastic: the crust browned perfectly just as the cheese softened, without a single cheesy escape. This adjustment made all the difference in achieving the ideal tequeño.
Now that you have the insights on cheese selection, wrapping techniques, and frying temperature, you’re well on your way to creating your own perfect batch of tequeños!
The Tequeño of My Dreams: Serving Tequeños
I couldn’t be more thrilled with how my tequeños turned out! The dough had the perfect blistered appearance, a light flaky texture on the outside, a slight chewiness inside, and a rich, buttery flavor. The cheesy filling was creamy and salty, creating a delightful contrast with the crispy shell—making these tequeños truly stand out against their mozzarella counterparts.
Of course, no tequeño experience is complete without a delicious dipping sauce. Since I didn’t have guasacaca on hand, I opted for my second favorite: salsa rosada, a simple mix of mayonnaise and ketchup. A dip in this tangy sauce elevated the tequeño experience, making it even more satisfying.
Ingredients
- 10 ounces all-purpose flour (about 2 cups)
- 1 teaspoon kosher salt
- Six teaspoons of cold water, plus extra if necessary
- 1 large egg, lightly beaten
- 6 tablespoons cold water (plus more as needed)
- 12 ounces queso blanco or queso de freir, cut into slices (1/2 inch x 1/2 inch x 2 1/2 inches)
- Peanut oil for frying
Directions
- Prepare the Dough: In the work bowl of a food processor, combine the flour and salt. Pulse to mix. Evenly sprinkle the cold butter over the flour and pulse until the mixture resembles small peas, approximately 8 one-second pulses. Pour the ingredients into a big bowl.
- To form the dough, combine the cold water and the beaten egg in a bowl. Using a rubber spatula, press the mixture against the sides of the bowl until it forms a cohesive ball. If the dough is too crumbly, add additional water, one tablespoon at a time, until it comes together. Put the dough in the fridge for 30 minutes after forming it into a disk and carefully covering it with plastic wrap.
- Roll Out the Dough: After the dough has cooled, put it on a surface dusted with flour. Roll it out into a square about 1/8 inch thick. Cut it into 14 strips, each 3/4 inch wide, after trimming the borders to form a perfect 12-inch square.
- Wrap the Cheese: Take one strip of dough and place the end over a cheese slice. Wrap the dough diagonally around the cheese, ensuring it overlaps adequately to create a secure seal. Pinch the edges to close, making sure the cheese is fully encased. Repeat with the remaining cheese slices.
- Fry the Tequeños: Fill a cast-iron skillet with about 3/4 inch of peanut oil and heat it to 400°F (204°C) over high heat. Place the tequeños carefully in the hot oil and cook for 3 to 5 minutes, turning them halfway through, until golden brown and blistery. When finished, move the tequeños to a plate lined with paper towels so that any extra oil can be drained. Let them cool for 1 to 2 minutes before serving.
Quick Recipe Notes for Perfect Tequeños
Here are some essential tips to ensure your tequeños turn out perfectly every time:
- Kneading Options: If you don’t have a stand mixer, no problem! You can easily knead the dough by hand until it reaches the desired consistency.
- Sweeten Your Dough: If you prefer a sweeter dough, feel free to add an extra tablespoon of sugar to enhance the flavor.
- Seal the Cheese: Make sure to completely cover the cheese with dough to prevent any leaks during frying. We all want to avoid those dreaded cheese explosions!
- Oil Temperature: It’s crucial to maintain the cooking oil at a steady 350°F throughout the frying process. If the oil gets too hot, remove it from the heat until it cools down. This will ensure that your tequeños cook evenly. Using a frying thermometer is highly recommended for accuracy.
- Keeping Tequeños Warm: If you’re preparing a large batch of tequeños, you can keep them warm until you’re ready to serve. Simply set your oven to 250°F and place the tequeños in a covered dish with foil to retain warmth.
Conclusion
In summary, mastering the art of making tequeños is a delightful culinary adventure that brings the flavors of Venezuela to your kitchen. With the right ingredients, techniques, and a few helpful tips, you can create perfectly crispy and cheesy treats that are sure to impress family and friends. Whether you enjoy them as a snack or serve them at a gathering, these savory bites will surely be a hit. Don’t forget to pair them with your favorite dipping sauce for an added burst of flavor. Happy cooking!
FAQs About Tequeños
1. What are tequeños?
Tequeños are Venezuelan fried cheese sticks made with a flaky pastry dough that encases a filling of cheese, typically queso blanco or queso de freir. They are a well-liked appetizer or snack.
2. Can I use other types of cheese for tequeños?
Yes! While queso blanco and queso de freir are traditional choices, you can experiment with other cheeses like mozzarella or even flavored cheeses, though this may alter the texture and taste.
3. How do I prevent cheese from leaking during frying?
To avoid cheese leaks, ensure that the dough fully covers the cheese and seal the edges well. Frying at the correct temperature also helps to keep the cheese contained.
4. What is the best oil temperature for frying tequeños?
The ideal frying temperature for tequeños is around 350°F (177°C). Maintaining this temperature is crucial for achieving a golden, crispy exterior without overcooking the cheese.
5. How can I keep tequeños warm before serving?
If you’re making a large batch, keep them warm in a preheated oven set to 250°F (121°C). To help maintain moisture and heat, cover them with foil.
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