👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a tender dough.

   ⏱️ 10 minutes
2. 2

   Add the beaten egg and 1/4 cup of cold water to the flour mixture. Mix with a fork or your hands until a shaggy dough forms. If the dough seems too dry and crumbly, add a tablespoon of cold water at a time until it just comes together. Be careful not to overmix.

   ⏱️ 5 minutes
3. 3

   Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until it forms a cohesive ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

   ⏱️ 30 minutes (resting time)
4. 4

   Prepare the cheese sticks: While the dough is resting, ensure your queso blanco is cut into uniform sticks, about 8cm long and 1cm thick. Pat them dry with paper towels to remove any excess moisture, which will help the dough adhere better.

   ⏱️ 10 minutes
5. 5

   Assemble the tequeños: Lightly flour your work surface. Divide the chilled dough into two portions. Roll out one portion of the dough thinly (about 2-3mm thick). Cut the dough into long, thin strips, approximately 1cm wide. Alternatively, you can use a pasta machine to roll and cut the dough.

   ⏱️ 15 minutes
6. 6

   Take one cheese stick and place it at one end of a dough strip. Begin wrapping the dough strip around the cheese in a spiral, overlapping slightly as you go. Ensure the entire cheese stick is covered and the dough is snug. Pinch the end of the dough to seal it.

   ⏱️ 15 minutes
7. 7

   Repeat this process with the remaining cheese sticks and dough strips. You can place the wrapped tequeños on a parchment-lined baking sheet as you work.

   ⏱️ 15 minutes
8. 8

   Heat the oil: Pour enough oil into a deep pot or Dutch oven to reach a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, a small piece of dough dropped into the oil should sizzle immediately and float to the surface.

   ⏱️ 10 minutes
9. 9

   Fry the tequeños: Carefully lower 3-5 tequeños into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy. The cheese inside should be melted and stretchy.

   ⏱️ 5 minutes per batch
10. 10

    Remove the fried tequeños with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. This helps them stay crispy.

    ⏱️ 2 minutes per batch
11. 11

    Serve immediately while the cheese is hot and gooey. They are best enjoyed fresh.

    ⏱️ N/A