Tequenos

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 0.5 tsp baking powder
• 4 tbsp unsalted butter – cold, cut into small cubes
• 1 large egg – beaten
• 0.5 cup whole milk
• 2 tbsp cold water – if needed to bring dough together
• 0.25 cup all-purpose flour – for dusting
• 16 ounces queso blanco (Venezuelan-style semi-firm white cheese) – cut into 20 sticks, about 0.5 x 0.5 x 3 inches
• 5 cups vegetable oil – for frying

Instructions

1. Cut the queso blanco into 20 uniform sticks about 0.5 x 0.5 x 3 inches, pat dry, and refrigerate while you make the dough.
2. In a large bowl, whisk together the 2.5 cups all-purpose flour, kosher salt, granulated sugar, and baking powder.
3. Add the cold, cubed unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-size bits.
4. Stir the beaten egg into the whole milk, then add to the flour mixture and mix with a fork until a shaggy dough forms; if dry crumbs remain, sprinkle in the cold water to bring the dough together.
5. Turn the dough onto the counter and knead just until smooth, 2–3 minutes; form into a disk, cover, and rest at room temperature for 30 minutes.
6. Lightly dust the work surface with the 0.25 cup all-purpose flour for dusting, then roll the rested dough into a rectangle 1/8 inch thick.
7. Using a knife or pizza wheel, cut the dough into long strips about 0.75 inch wide.
8. Wrap each chilled cheese stick: starting at one end, spiral a dough strip around the cheese with a slight overlap, pinching to seal the seam and both ends completely so no cheese is exposed.
9. Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium heat.
10. Fry tequenos in batches without crowding until deep golden and blistered, 3–4 minutes per batch, turning once; adjust heat to maintain 325–350°F and remove any that begin to leak.
11. Drain on a rack or paper towels for 2 minutes; serve hot while crisp and the centers are soft.