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Measurements
Tequeños 

1 kilogram flour (2.2 pounds) 
1 cup vegetable oil 
1 egg 
1 teaspoon salt 
1 teaspoon sugar 
1 kilogram white cheese (farmer's cheese tends to work, also) 


Combine the flour, oil, egg, salt and sugar in a bowl. While kneading, add 
a tablespoon or two of water. At first it just makes a mess, but as you 
knead it it starts to take shape. Keep kneading until it does not stick 
to your hands. If you need to, take the dough out of the bowl and knead 
it on a floured cupboard, adding flour until the dough does not stick to 
your hands. Let the dough rest for 1 to 2 hours. 

While the dough is resting, cut the cheese into strips into a finger-like 
shape. They should be maybe 1/2" by 1/2" by 3". Don't make the "fingers" 
too long, or they will be more difficult to use later. 

After the dough has rested, shape it into balls slightly larger than your 
fist. Roll them out until they are 1/4 to 1/8 inch thick. Cut the rolled-out 
dough into long strips that are 3/4" wide. 

Wrap the cheese "fingers" with the dough strips. Make sure you cover all 
the cheese and seal the dough, because otherwise the cheese will leak out 
of the dough when you are frying it. After you have wrapped the cheese in 
dough, dust the uncooked "tequeños" with flour and fry them in oil. 

These are (obviously) fattening, but they are delicious! 


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