Tequeños with Guasacaca (Venezuelan Cheese Sticks)

• Prep1 h
• Cook25 min
• Total1 h 25 min
• Serves10

Ingredients

For the dough

• 400 g all-purpose flour (3 1/4 cups), plus more for rolling
• 10 g sugar (2 tsp)
• 1 tsp salt
• 80 g cold butter, in pieces (5 1/2 tbsp)
• 1 large egg
• 150 g cold water (2/3 cup), plus 1 to 2 tbsp if needed

For the filling

• 450 g firm white cheese, such as queso blanco llanero or frying cheese (1 lb), in sticks 1.5 x 1.5 x 7 cm (1/2 x 1/2 x 3 in)
• Vegetable oil, for frying

For the guasacaca

• 1 garlic clove
• 40 g onion, in pieces (1/4 onion)
• 70 g green bell pepper, in pieces (1/2 pepper)
• 15 g fresh cilantro (1/2 cup)
• 10 g fresh parsley (1/4 cup)
• 1 large ripe avocado, pitted and peeled (about 200 g flesh)
• 30 g white vinegar (2 tbsp)
• 40 g olive oil (3 tbsp)
• 1/2 tsp salt
• 1 pinch black pepper

Instructions

1. Place the flour, sugar, salt and butter in the mixing bowl and mix 10 sec/speed 6, until it looks like sand. Add the egg and water and knead 2 min/dough mode. The dough should be smooth and firm, not sticky; if it is crumbly, add 1 tbsp water and knead 30 sec/dough mode more. Wrap it and refrigerate 30 minutes.
2. Rinse and dry the mixing bowl. Place the garlic, onion, green pepper, cilantro and parsley in it and chop 5 sec/speed 6. Scrape down the sides, add the avocado, vinegar, olive oil, salt and pepper and blend 10 sec/speed 5. Transfer to a bowl, press plastic wrap on the surface and refrigerate.
3. On a lightly floured counter, roll the dough into a large rectangle about 2 mm (1/16 in) thick and cut it into strips 1.5 cm (1/2 in) wide with a knife or pizza cutter.
4. Press the end of a strip onto one end of a cheese stick, fold it over the tip, then wind the strip in a spiral down the stick, overlapping it slightly. Cover the far end and pinch to seal. The cheese should be completely covered. Keep the tequeños in the fridge while you wrap the rest.
5. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 180°C (360°F). Fry the tequeños 5 or 6 at a time, turning them, 3 to 4 minutes, until golden all over. Drain on a rack.
6. Serve hot with the guasacaca for dipping.

Tips

• Freeze raw tequeños on a tray, then pack them in a freezer bag for up to 3 months. Fry them straight from frozen, 4 to 5 minutes.
• If cheese leaks into the oil, there was a gap in the dough or the oil was not hot enough. Seal the ends well and keep the wrapped tequeños cold until they go in.
• Guasacaca keeps 2 days in the fridge and is also great with grilled meat and arepas.