2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons sugar
1/3 cup vegetable oil
1/3 cup cold water
12 ounces semisoft white cheese, such as queso fresco, queso blanco, or farmer cheese, Flour Oil for frying
Combine the flour, salt, and sugar, mixing well. Add the oil and egg, and mix well until the flour turns a course texture. Add the cold water, 1 tablespoon at a time, while stirring and kneading, adding only enough to make a firm dough. Knead the dough until it is pliable and minimally sticky. Wrap in plastic and chill in the refrigerator for 1 hour. Slice the cheese into 3/4-by-2-inch rectangular pieces, and chill for at least 30 minutes before wrapping.
Divide the dough into quarters, and roll out a portion that is approximately 9 by 5 inches and 1/8 inch thick. Cut the dough lengthwise, end to end, into 3/4-inch-wide strips. Repeat this process with the remaining 3 portions of dough.
To assemble the tequeño, wrap a strip of dough diagonally around a piece of cheese in a spiral fashion from one end to the other, to enclose the cheese entirely. Wet the inside edges of the dough with water, using your finger or pastry brush, and then pinch off the ends and seal closed. Make sure that the cheese is completely enclosed to prevent leakage during frying. When all of the tequeños are assembled, roll them lightly in a bit of flour and dust off.
Heat 2 1/2 cups of oil in a skillet or deep fryer. Fry the tequeños over high heat for approximately 1 minute, turning them so they brown equally on all sides. Place onto paper towels to drain. Serve warm. Makes approximately 34 to 35 tequeños.
~ Courtesy of Latina Magazine!