Recipe courtesy of Adriana Urbina
Recipe courtesy of Adriana Urbina
Watch how to make this recipe.
Tequeños with Spicy Pepper Sauce
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- Level: Intermediate
- Total: 2 hr (includes chilling and standing times)
- Active: 45 min
- Yield: 16 tequeños
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 58 mg
- Sodium
- 237 mg
In Venezuela, you can find tequeños anywhere from a party to a family meal. They are usually served with a spicy or sweet sauce; the most popular ones are guasacaca (salsa verde) or papelón (a sweet sugar cane-based sauce). For this version of the recipe, I pair the tequeños with a delicious spicy sauce my dad used to make. Inspired by Armando Scannone's cookbook "Mi Cocina a La Manera de Caracas," also known as the "Red Book," the sauce contains red bell peppers, jalapeño and garlic and brings back beautiful memories of my childhood.
- Level: Intermediate
- Total: 2 hr (includes chilling and standing times)
- Active: 45 min
- Yield: 16 tequeños
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 58 mg
- Sodium
- 237 mg
Ingredients
Spicy Pepper Sauce:
Directions
Special equipment:
a deep-frying thermometer- Add the flour, butter, salt and garlic powder to a food processor and pulse until combined and the butter is cut into small pieces.
- Transfer the flour mixture to a mixing bowl, add the olive oil, eggs and 1/3 cup water and mix until the dough is shaggy. Turn the dough out onto a clean work surface and use your hands to bring it together and form into a rectangle. (Do not over mix.) Wrap with plastic wrap and refrigerate for 20 minutes.
- Roll out the dough on a work surface with a little bit of flour to a 12-by-15-inch rectangle about 1/8 inch thick. Cut the rectangle into 16 strips about 3/4 inch wide and 15 inches long.
- Cut the cheese block into 16 sticks, each about 3/4 inch wide, 3/4 inch thick and about 3 inches long. Wrap each cheese stick in a strip of dough, overlapping the dough slightly so no cheese shows through and pinching the ends together to fully seal.
- Fill a pot with about 2 inches canola oil and heat to 375 degrees F.
- Working in 2 batches, add the tequeños to the oil and fry until golden brown, 2 to 3 minutes. Transfer the tequeños to a paper towel to drain. Serve with the Spicy Pepper Sauce.
Spicy Pepper Sauce:
- Add the vinegar, cumin, paprika, salt, garlic, bell peppers and jalapeño to a food processor and process to a puree. With the motor running, slowly add the olive oil and breadcrumbs and process until combined. Let the mixture stand for 1 hour.
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