En las fiestas venezolana nunca puede faltar la tia que se lleva el centro de mesa en una mano y las sandalias en otra, como tampoco pueden faltar los deliciosos tequenos.
Sabias que el nombre de tequeño proviene de la ciudad de Los Téques, Estado Miranda, donde se cree que fue creado en las primeras décadas del siglo XX. La clave en su elaboración casi que por completo recae en la selección del tipo de queso, que por supuesto es blanco, no muy salado y que se derrita fácilmente sin llegar a quedar líquido.
Asi que para que nunca te falte en tu mesa de pasapalos, te dejo mi receta de tequenos e intrucciones acompanados de un video.
Video: https://www.instagram.com/tv/B8ryUeIFGBt/?utm_source=ig_web_button_share_sheet
Ingredientes
12 raciones
2 Tazas harina de trigo
5 Cucharadas de mantequilla sin sal
1 Huevo
1/2 Cda sal
2 Cdas azúcar
4-5 Cdas agua fría
1 Libra de Queso blanco semiduro
Aceite de maíz suficiente (para freír)
Toalla Absorbente (para escurrir)
Instrucciones
En una taza mezclamos el agua, azucar y sal.
Se corta el queso en tiras, yo use como referencia el grueso de un dedo.
Se mezcla la harina con la mantequilla (derretida) y el huevo.
Luego agregando progresivamente el agua, hasta que se forme una mezcla suave, uniforme, que no se pegue a los dedos ni a la mesa. Se une toda en una bola.
Aplasta la masa con un rodillo hasta tener un grosor de medio centimetro.
Ingredients
12 portions
Cortamos tiras como de un centimetro de grosor.
Con las cintas de masa, se enrollan los trocitos de queso, de extremo a extremo, asegurándose de que el queso quede bien cubierto
En un caldero se calienta abundante aceite, se fríen los tequeños a fuego medio hasta que doren, y se colocan en papel absorbente para eliminar los excesos de grasas.
Nota: A veces no conseguimos el tipico queso semi duro de Venezuela, asi que para evitar que el queso se derrita rapidamente y se desborde, deja que el aceite este bien bien caliente antes de freir los tequenos, eso hara que se fria rapidamente evitando que el queso se derrita en su totalidad.
Did you know that the name of Tequeño comes from the city of Los Téques, Miranda State, where it is believed that it was created in the first decades of the twentieth century. The key in its preparation almost completely lies in the selection of the type of cheese, which of course is white, not very salty and melts easily without becoming liquid.
Here is my recipe for tequenos so your appetizer table is never empty.
Nota: A veces no conseguimos el tipico queso semi duro de Venezuela, asi que para evitar que el queso se derrita rapidamente y se desborde, deja que el aceite este bien bien caliente antes de freir los tequenos, eso hara que se fria rapidamente evitando que el queso se derrita en su totalidad.
English
Every Venezuelan party has that one person who does something embarrassing and Tequenos.
Did you know that the name of Tequeño comes from the city of Los Téques, Miranda State, where it is believed that it was created in the first decades of the twentieth century. The key in its preparation almost completely lies in the selection of the type of cheese, which of course is white, not very salty and melts easily without becoming liquid.
Here is my recipe for tequenos so your appetizer table is never empty.
Ingredients
12 portions
2 cups wheat flour
5 tablespoons unsalted butter
1 egg
1/2 Tbsp salt
2 tbsp sugar
4-5 Tbsp cold water
1 Pound semi-hard white cheese
Enough corn oil (for frying)
Absorbent towel (to drain)
5 tablespoons unsalted butter
1 egg
1/2 Tbsp salt
2 tbsp sugar
4-5 Tbsp cold water
1 Pound semi-hard white cheese
Enough corn oil (for frying)
Absorbent towel (to drain)
Instructions
In a cup we mix the water, sugar and salt.
The cheese is cut into strips, I used as a reference the thickness of a finger.
The flour is mixed with the butter (melted) and the egg.
Then gradually adding the water, until a smooth, uniform mixture is formed, which does not stick to the fingers or the table. It joins all in one ball.
Roll out the dough with a rolling pin until it is half a centimeter thick.
We cut strips about a centimeter thick.
With the dough strips, the cheese pieces are rolled up, from end to end, making sure that the cheese is well covered
In a pan, plenty of oil is heated, the Tequeños are fried over medium heat until golden brown, and placed on absorbent paper to remove excess fat.
Note: Sometimes we do not get the typical semi-hard cheese from Venezuela, so to prevent the cheese from melting quickly and overflowing, let the oil be very hot before frying the tequenos, that will make it fried quickly preventing the cheese melts.
In a cup we mix the water, sugar and salt.
The cheese is cut into strips, I used as a reference the thickness of a finger.
The flour is mixed with the butter (melted) and the egg.
Then gradually adding the water, until a smooth, uniform mixture is formed, which does not stick to the fingers or the table. It joins all in one ball.
Roll out the dough with a rolling pin until it is half a centimeter thick.
We cut strips about a centimeter thick.
With the dough strips, the cheese pieces are rolled up, from end to end, making sure that the cheese is well covered
In a pan, plenty of oil is heated, the Tequeños are fried over medium heat until golden brown, and placed on absorbent paper to remove excess fat.
Note: Sometimes we do not get the typical semi-hard cheese from Venezuela, so to prevent the cheese from melting quickly and overflowing, let the oil be very hot before frying the tequenos, that will make it fried quickly preventing the cheese melts.
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