1 egg
1 teaspoon salt
1 teaspoon sugar
1 Kg flour (2.2 pounds)
1 cup vegetable oil
1 Kg white cheese
Mix the flour, oil, egg, salt and sugar in a bowl. While kneading, add a tablespoon or two of water. At the beginning it just makes a disarray, but as you knead it, then, it commences to take shape. Keep kneading until it does not stick to your hands. 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 glue to your hands. Let the dough rest for 1 to 2 hours.
At the same time as the dough is resting, cut the cheese into strips into a finger-like shape. They should be maybe 1/2" (1.25cm) by 1/2" by 3" (7.5 cm). You might choose your own size, but do not make the "fingers" too long, or they will be more hard to use later.
After the dough has rested, form it into balls slightly larger than your fist. Roll them out until they are ¼” (0.62cm) to 1/8” (0.31cm) thick. Cut the rolled-out dough into long strips that are 3/4" (0.87cm) wide.
Enfold 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 "tequenos" with flour and fry them in oil.
These are not low fat but very delicious for party finger food.
Posted by Carlos
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