Tequeños Recipes

Steps:

• Combine the flour, oil, egg, salt and sugar in a bowl.
• While kneading, add a tablespoon or two of water.
• At first it just makes a mess, but as you knead it it starts 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 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.
• These are (obviously) fattening, but they are delicious!

Steps:

• Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
• Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
• Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
• Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
• The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
• If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
• Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
• Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.