Salty, stretchy queso blanco in a crisp pastry shell.
A rich pastry dough makes a flaky, buttery crust.When I posted a recipe for, a Venezuelan avocado salsa, the green creamy sauce got some love, but it was clear from Serious Eaters that the real stars were the tequeños also in the photo—made purely to have something to dip into the sauce. There were multiple calls for a tequeño recipe, but those were my first attempt and they had a few problems that needed to be worked out.
They're so good that I felt I'd be doing a disservice to the full tequeño experience if I didn't go back and fix the flaws of my initial recipe, which had a crust that lacked the blistery appearance and rich flavor it should have, as well as problems with cheesy explosions that seeped out of the dough while frying.My first task was to address the shell. My favorite tequeños have an exterior that's slightly flaky, a little chewy, and pretty buttery.
To keep those bits of butter well intact, I added egg and cold water and then gently brought the dough together by pressing it against the side of a bowl, rather than straight-up mixing. I rested the whole thing in the fridge for half an hour before rolling to keep the butter cold and let the dough firm up.One thing I was happy with on my first attempt was the choice of queso blanco, which fried up to be semi-soft with a little squeaky character and a nice saltiness.
In the end, both performed well, and while I preferred the more unique texture of the queso blanco, the smoother queso de frier created a tequeño that was more similar to what I used to have at restaurants. Ultimately, you can take your pick; you won't lose with either choice.With a dough and cheese figured out, it was down to marrying the two together. I first rolled out the dough into a square 1/8-inch thick, and then cut that down into strips 3/4-inch wide by 12-inch long.
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