💥TECNICA SECRETA ➕RECETA❗ COMO ENROLLAR TEQUEÑOS de QUESO blanco DURO🤯 - COMO enrollar TEQUEÑOS ❗❗😱🤤

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

Welcome to another video. Today we are going to make tequeños.

Do not confuse them with mozzarella sticks; they taste completely different.

We will need oil, whole milk, all-purpose flour, and salt.

Combine all the liquids in a metal bowl and add the salt.

Warm the liquid mixture slightly; this technique enhances the dough.

Once warmed, sift the flour to remove impurities and aerate it.

Clean your work surface for kneading and add the liquid to the flour mixture.

The liquid must be warm, not hot, to avoid affecting the gluten.

It will be a very sticky mixture, difficult to knead, but keep mixing with your hands.

Check the bottom of the bowl to ensure all flour is incorporated.

If it's too sticky, add a little oil to your hands and continue mixing.

Let the dough rest for about 5 minutes.

While resting, chop the cheese that will go inside the tequeños.

Cut the cheese into squares, aiming for a thickness similar to your thumb.

Once cut, proceed to slice them into sticks of the same thickness.

If you can't find Venezuelan cheese, use a hard cheese that won't melt too much when frying.

After resting, the dough will be less sticky as it absorbs the liquid.

If still sticky, sprinkle a little flour on the work surface and knead for about a minute.

Divide the dough into four parts for easier handling.

Clean the work surface again to avoid contamination from leftover dough.

Sprinkle flour on the work surface, place the dough, and roll it out with a rolling pin.

The dough should be thin enough to wrap around the cheese but not transparent.

Once rolled out, cut the dough into strips slightly thicker than the cheese sticks.

To prevent the strips from drying out, cover them with a cloth or plastic wrap.

Take a strip of dough, place a cheese stick at one end, and roll it up tightly.

If the dough doesn't cover the cheese completely, do not force it; overlap the dough instead.

Ensure the surface of the dough is not too floured to avoid difficulty sealing it.

You can freeze the tequeños for months without them sticking together.

After shaping, let them rest in the freezer for about 20 minutes before frying.

Shape the ends of the tequeños to help them seal and maintain their form.

Continue with the rest of the tequeños, aiming for about 24 to 30 depending on size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens