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TEQUENOS




Source of Recipe


Bette Joyce Faulkner Fleming


Recipe Introduction



Venezuelan: Venezuela South American
We had these at the Club Bahia in Judibana, Venezuela, Estado Falcon, 1979




List of Ingredients




4 cups all-purpose flour
2 egg yolks
1/4 lb. butter room temperature
1 cup water
1/4 tsp. salt
1/2 tbs. sugar
1 lb. farmer's cheese

Recipe



• Dissolve the salt and sugar in the water.
• Mix all ingredients except the cheese together. Knead to form a dough. Let rest.
• Meanwhile, cut cheese into sticks about 2" x 1/2" x 1/2".
• Stretch the dough with a rolling pin, as thin as possible. Cut in strips about 1" x 6" . Wrap each strip around a cheese stick, going around the stick in a spiral, overlapping each turn so that the cheese is completely covered. Pinch the ends so that the cheese is fully covered and can't run out when fried.
• Roll each tequeno in flour, to keep them from sticking. Deep fry the tequenos in very hot oil, until golden in color. Place on paper towels to absorb any excess oil.
• Serve right away. Should be eaten piping hot, so that the cheese runs out when bitten.
• NOTES: This highly addictive appetizer originated in Los Teques (hence the name).
• Pronounced " tay-kayn-yos"

May freeze until ready to fry.

Serve with catsup and mayonnaise mixture.