Friday, May 1, 2009


Servings: 12
12 cups of flour
1 cup vegetable oil
1 egg
1 teaspoon salt
1 teaspoon sugar
2 pounds of white cheese (farmer's cheese tends to work, also)
Combine the flour, oil, egg, salt and sugar in a bowl. While kneading, add a tablespoon or two of water. If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands. Let the dough rest for 1-2 hours. While the dough is resting, cut the cheese into strips into a finger-like shape. They should be maybe 1/2" by 1/2" by 3". Don't make the"fingers" too long, or they will be more difficult to use later.
After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are 1/4-0.125 inch thick. Cut the rolled-out dough into long strips that are 3/4" wide.
Wrap the cheese"fingers" with the dough strips. Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it. After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.

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