Directions
Tequeños, pardner, are a mighty fine stick of cheese, emblematic of the street vittles of Venezuela. Well, back in the early 1900s, there’s been a heap of talk about where exactly this here certainly came from. Many a theory has been tossed around, but nobody knows for sure.
One thang seems certain: its moniker hails from the town of Los Teques in the Miranda territory not too distant from Caracas.
Y’all best believe it’s been a haunt for them wealthy Caracas families for over a century now. We’d have concocted it as a jolly means for young’uns to repurpose their leftover dough. Them strips were sliced thin and then wrapped ’round chunks of cheese.
‘Twas them same young’uns who were in charge of tendin’ to it. Sooner or later, this here nibble would have turned into tequeños, just like them little ones from Los Teques.
One thing’s fer sure, that thang woulda been conjured up back in the roaring 20s and made its way to the big city come the 60s.
Ingredients
- Yeehaw! I reckon I need me some 350g of flour for this here recipe.
- One teaspoon of sugar, pardner.
- Y’all gonna need two teaspoons of salt and 80 grams of softened butter, partner.
- 1 egg
- Gimme’ a shot of water, partner. Make it 10 cl.
- Y’all gonna need 300 grams of queso llanero, sliced up into 30 sticks.
- Well, I reckon I’m in need of some fryin’ oil. Gotta get that skillet hot and ready for some cookin’.
Preparation
- Gather ’round, folks! We’re fixin’ to make some dough. Grab a bowl and pour in the flour, sugar, and salt. Mix it up real good. Toss in the softened butter and mix it in while you’re grittin’.
- Toss in the butter and work the dough, pouring in the water bit by bit. Work the dough fer a spell ’til it’s smooth as a prairie plain. Wrap it up with some plastic wrap and let it settle in the icebox for 45 minutes.
- Take yer dough and roll it out on a floured work surface ’til it’s as thin as a rattlesnake’s hide, ’bout 2mm oughta do it.
- Take thy knife and slice long strips of dough, as wide as the cheese stick.
- Take the dough and wrap it ’round the whole darn length of that cheese stick, then do the same ‘cross the whole darn width. Seal up tight lest the cheese make a run for it whilst cookin’.
- Sizzle them tequeños in scorchin’ oil fer a spell.
- Partake in some guasacaca, partner.
What wine goes well with Tequeños?
Well now, partner, gather ’round, as we’re about to embark on a grand journey through the wild west of wine, in search of the perfect pairings for our Venezuelan treasure, the mighty Tequeños.
- The White Zinfandel Outlaw: Known for its off-dry, fruity characteristics, a White Zinfandel pairs well with the creamy, cheese-filled Tequeños, balancing out the richness with a hint of sweetness. It’s a pairing as harmonious as a cowboy’s lullaby under a star-filled sky.
- The Riesling Ranger: This wine, with its crisp acidity and notes of green apple and citrus, brings a zesty contrast to the cheesy delight of Tequeños. It’s a bit like a cool desert breeze on a sweltering afternoon.
- The Chardonnay Sheriff: An unoaked Chardonnay, with its bright acidity and citrus notes, cuts through the richness of the cheese, much like a sheriff maintaining order in a rowdy saloon.
- The Prosecco Bandit: This sparkling bandit brings a touch of celebration to any Tequeños feast. Its light, bubbly nature and hints of sweet fruitiness pair beautifully with the savory cheese, creating a combo as exciting as a gold rush.
So, saddle up, compadres, and explore these tantalizing pairings that’ll make your Tequeños feast an event worthy of the wildest Western tale. 🤠🍷🧀
