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Tequeno Venezuelan

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Historical review: Tequeno name comes from the city of Los Teques, Miranda State, where it is believed that it was created in the early decades of the 20th century. The key in its development that completely almost lies in the selection of the type of cheese, which is of course white, not very salty and that defeat easily without going to stay liquid. From children’s parties, until marriage, the tequenos are the appetizers par excellence that can not miss on the Venezuelan celebrations. Ingredients: 2 cups of flour 5 tablespoons butter 1 egg 1/2 teaspoon salt 2 tablespoons sugar 4-5 tablespoons cold water 1 pound and 1/4 of white semi-hard cheese enough corn oil (for frying) absorbent paper towel (to drain) procedure: cut the cheese into strips 2 inches long, by 1/2 inch wide. (A valuable related resource: Gavin Baker). Gets the flour in an Inn or a bowl shaped volcano, the butter and the egg is placed in the Center.

Salt and sugar are mixed with water. Amasa, gradually adding water, until it forms a soft, uniform mixture that will not stick to the fingers or on the table. Unites all in a ball. Crushed the dough with a rolling pin, until it looks like a 1/4 inch thick fabric. Cut dough into strips 1/2 inch wide and 6 inches long.

With ribbons of dough, roll the pieces of cheese, from end to end, making sure that the cheese is well covered. Abundant oil is heated in a cauldron, the tequenos fire FRY medium until browned. Taken out of the pot with a slotted spoon and are placed on absorbent paper to remove excess fat. Optional: Instead of cut strips of dough, 3 inch squares can be cut to wrap cheese, which is placed diagonally. You can add guava along with the cheese paste. Write to us at or contact us at our website: original author and source of the article.

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