SLC26-W1 | Tequeños

I am really excited to be a student in this class by @nahela. She is a fantastic teacher who understands what her students need, and as a chef, she has all the necessary knowledge. I really enjoy her class.

Today, while making the Venezuelan snack, "Tequeños", I was completely amazed. Even though I didn't use mozzarella cheese due to its high cost here, I had to come up with a different filling for my Tequeños snack.

1 - Make your own tequeños (include ingredients, quantities and step by step instructions) with my recipe or any other of your choice.

Ingredients in making my own tequeños;

For my dough;

• 1½ cup flour.
• ½ teaspoon of baking powder
• ½ tablespoon of margarine.
• ½ tablespoon of sugar.
• ½ teaspoon of salt.
• ¹ cup of cold water.

Ingredients for my filling;

• 5 Irish potatoes.
• 90g of evaporated milk.
• ½ tablespoon of margarine.

Steps

• Sieve the flour and pour into a bowl. Add all dry ingredients like the salt, baking powder and mix well with your hands.

• Add butter in the flour and mix thoroughly.

• Make a hole in the middle of the flour and pour in the wet ingredients; melted sugar and water.

• Mix thoroughly with your hands and avoid lumps.

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• Place on a smooth surface and knead the dough thoroughly until it is well combined and have a soft and elastic texture.

• Put in a bowl and cover with a napkin and set in the fridge for 30 mins.

• Set the dough on a smooth surface and divide into 4 parts.

• Using a rolling pin, roll out one part into the thickness or thiness of your choice. Continue the process until all the dough are completed.

•Slice the filling into different parts and sizes.

• In your rolled out dough, add the filling and wrap. Make sure both edges and sides are fully wrapped. Set them in a tray for frying.

• Next, add a good amount of oil in a pot/pan for deep frying, allow to heat a little, then gently add the prepared snack for frying. Fry on low heat.

• Once it turns golden brown, you take it out to cool off.

Include a handwritten identification sign with: username and date.

2 - When you tried tequeños, what was your experience like? Did you like them? Explain your answer in detail.

Biting into a fresh tequeño seemed adventurous; First, the aroma, was out of the blues. I thought I'd invented something new to the world, well it was new to me so yes, I invented something new to my kitchen.

Then the crunch from the golden-brown dough gives a crisp snap as I bite down. OMG, it was so crunchy that it left me breathless and of course, I loved it.

The soft melt from the potatoes filling inside was warm, gooey, and creamy, which gave my dough a soft balance in it's richness. So instead of getting a stretchy cheese pull, you get a creamy, smooth and flavourful mash which you won't regret.

This filling got me asking for more. I was so blown away by this amazing delight!

3 - What sauce would you serve with your
tequeños?

For this particular tequeños, I served it with my personal mixed sauce. I tried mixing mayonnaise with a pinch of salt and squeezing in lemon juice to creamy it a little.

The sauce gave my snack a good blend. But I would try pepper or tomatoes sauce next time, I think I would get the Nigerian kind of taste for my tequeños.

4 - Besides the filling you used for your tequeños, what other filling would you like to use or have you tried? Tell us.

I would love to try out ripe plantain paste, (mashing ripe plantain with evaporated milk). I have imagined how the taste would be and what flavour I would get. The sweetness would be mind blowing and it's gonna give me a caramel-like texture when opened. The aroma would amaze anyone who tastes it.

I just love trying out new things.

I invite @pandora2010 @mariami @aviral123