Tequeño

Dough

1. Add the flour into the bowl of a stand mixer and dig a well in the center.
2. Add the butter and salt to the center of the well.
3. Using the whisk attachment, mix until obtaining a sandy mixture.
4. With the flat beater attachment, add the egg, then start kneading at low speed, gradually incorporating the water until obtaining a smooth, elastic dough that comes off the sides of the bowl.
5. Knead for 5 minutes at medium speed.
6. If necessary, add a little more flour or a little more water as needed, to achieve the desired texture.
7. Cover the dough with a cloth and let it sit at room temperature for 45 minutes.

Shaping

1. Cut the cheese into sticks about 2 x 1 inches (6 x 2 cm).
2. Divide the dough into two pieces of dough and roll it out on a floured work surface into a rectangle about ⅙ inch (4 mm) thick.
3. Cut strips about 1 inch (2 cm) wide.
4. Wrap each strip of dough around the cheese sticks.
5. The cheese should be completely covered, so that each round of dough should overlap the previous one by a few millimeters so that the cheese does not come out while frying.

Frying

1. Heat a large amount of vegetable oil in a deep pan to an ideal temperature for frying of 350 F (180°C).
2. When the oil reaches the desired temperature, fry 3 or 4 tequeños at a time so as not to reduce the temperature of the oil.
3. When they are golden brown, drain them on paper towels.
4. Serve them immediately, accompanied by guasacaca sauce.