I teach you how to prepare the most delicious and easy tequeños | Venezuelan Recipe
Good day to all those who follow me and those who love tequeños are a typical canapé in my country #Venezuela and I think I do not know the first person I say no to a tequeño, they are delicious and super easy to do. I am starting a small family business in which I sell tequeños on a small scale, either for events or because someone wanted to, today I will tell you my secret to get a crunchy and mega golden delight. Let's start:
Ingredients per 500 grams of flour
- 500 grams of flour
- 250 ml of hot water
- A spoonful of salt
- Three and a half tablespoons of oil
- Cheese of your favorite (I recommend those that are not so soft)
And yes, these are all the ingredients you need; although for the stuffing you can vary ingredients, I usually make them cheese, cheese with a sandwich (guava candy) and cheese with bacon, I think the latter are the ones that ask me the most.
It is quite simple, we incorporate the ingredients and little by little we add the water, they begin to make movement to integrate all the flour until a manageable dough that can be stretched, the truth is a dough quite easy to stretch, does not require much Effort your kneading thanks to the hot water and this is a great secret.
Once you have the mass ready and begin to stretch it, you make small strips of approximately 1 centimeter thick, each strip (this is to taste) you can stretch it more with a rolling pin so that the dough is the thickness you want, personally I like pretty thin.
You cut the cheese into sticks 1 centimeter wide and about 6 centimeters long (so I do) this yields as for 70 tequeños for a kilo of flour and a kilo of cheese. After you have your cheese sticks cut you start to roll the dough around the bastanto and you will have something like this:
And now, you can start making variations with the fillings, and really, they are delicious and addictive, you can even add chocolate or dulce de leche and they will be spectacular.
The secret of Frying
Do not think I'm going to forget about this, because it's the key to well-made tequeños. I recommend that after you leave them in the freezer for a while, they can even last for frozen days and do not get damaged, after you want to fry the freezer, the first thing you should know is that the oil must be at a very high temperature, this so that the cooking is fast since the mass of the tequeños is finite these fry fast. But beware, you should not add many to the cauldron, why? The idea is that the oil always stays warm, when adding many tequeños the oil cools and the cheese of our delicious tequeños begins to leave many times, so I recommend going adding to 5 depending on the size of the cauldron.
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