The Peruvian Tequenos they are the representation of a cuisine arranged with the participation of various regions, cultures and world desires, this thanks to the immigrants and visitors who arrived in Peru in past centuries, who gave other colors, representations, flavors and possibilities to the way of cooking in the region.
That said, the birth or creation of this delicious snack or entree It is original from Venezuela, according to gastronomy historians, is a dish from Los Teques, although there are other Peruvian versions that attribute its beginning in Limeños, where they affirm that the Tequeños are directly from Peru, made through a very old gastronomic line. Nevertheless, There is no documentation that testifies to the latter for sure.
However, what is true is that that Peruvian Tequenos they are unique because of the type of dough that is used, because of the variety of unique fillings that are incorporated, such as crab meat or ceviche, pork, chicken or sausages, and by the accompaniment of a good avocado sauce.
Being so can be prepared at home and at fast food stalls, for a party, meeting, social contribution, vintage or for any event, because they are tasty, simple and very delightful.
Tequenos Recipe
Ingredients
For the dough
- 300 gr de harina
- 50 ml water
- 2 eggs
- 1 sweet tablespoon of salt
For the filling
- 400 gr of cheese of your choice
- 200 gr of ham
- 2 cups of oil for frying
- 1 egg
For the avocado avocado sauce or guacamole
- 1 avocado or avocado
- 1 lemon
- 1 small onion
- 1 Tomate
- 1 hot pepper
- Parsley to taste
Utensils
- glass bowl
- Film paper
- Roller
- Knife
- Dish towel
- bakery brush
- tenedor
- Skillet
- Flat plate
- Absorbent paper
- Cutting board
Preparation
- First step: the dough
In a bowl place the eggs and pop the yolks. At the same time, integrate the water and salt, mix with fingertips.
Immediately add the flour and knead for approximately 10 to 20 minutes. As this time elapses make a big ball of dough, return to the bowl and cover with plastic wrap. Let stand in the fridge for 20 minutes.
Take the dough out of the fridge and let it rest on the table at room temperature for 10 minutes.
Flour the table, remove the dough from the bowl and place it on top of the flour, then divide it into two parts. Take the first one and stretch it with the help of a roller until its thickness is about 3 mm.
Fold the stretched dough and cover it with a clean, damp cloth. Let stand for 10 minutes.
Roll out the dough again until it reaches 1 mm thick. With the help of a cutter, chop strips of 10 x 10 cm each. Reserve for the next step.
- Second step: The Filling
Once you have your dough sheets well stretched, take one and moisten the edges with a beaten egg white. For this, help yourself with a bakery brush.
to this same sheet add desired padding all over middle, in this case it is cheese and ham, but if it is your preference you can integrate ceviche or meat.
Close the Tequeños with a layer of moistened dough in the same way as the previous one. put one on top of the other. Adjust around with a fork so nothing comes out.
- Third step: To fry
In a frying pan mid fire place enough oil, let heat and little by little add the Tequeños. Let fry amounts between 3 to 5 units for 5 minutes.
removing them from the oil let drain on a plate with absorbent paper.
- Fourth step: Avocado sauce or Guacamole
For Avocado sauce or Guacamole Open an avocado or avocado, remove the seed and the shell. Then, so that the avocado does not oxidize, crush it in a cup until mush is made and the lumps disappear. Help yourself with a fork.
Add a touch of salt and integrate gently beating.
Take the onion, remove the shell and, on a cutting board, chop it into very small squares. Carry out the same procedure with the tomato, the rocoto and the parsley.
Integrate all this mincemeat into the avocado porridge, whisk so that everything comes together. Finish with a few drops of lemon.
- Fifth step: Serve and taste
Place the avocado sauce in a small container or container, decorate with a sprig of parsley on top and place it in the middle of a large saucer or tray, around it add the Tequeños in the shape of a circle or flower.
Accompany with a fizzy drink, a little chili, or extra dressing.
Suggestions and tips to make delicious Peruvian Tequeños
The Peruvian Tequeños are a dish of great subtlety and simplicity, which do not require much time to prepare and their filling varies depending on what we want and of course, de whatever we have on hand. Also, they are a delicious snack to enjoy before a main course, at snack, as a complement to dinner or perhaps as snacks at parties and meetings.
However, making Peruvian Tequeños is a simple task, although many people often need extra support to be able to prepare this pleasant appetizer or appetizer, since they are often seen as something very complex and expensive.
Given this, today we are here presenting various hints and tips that will make your journey through the kitchen a happy episode, they will add flavor to your dish and also, it will modify your daily menu a little, letting you observe the costs and benefits of the recipe.
- The dough is simple and salty but if it is to your liking you can add a tablespoon of sugar for a sweet and smooth touch.
- If you want the dough to be softer for consumption by young children, add 80 grams of butter and knead gently.
- Instead of using a beaten egg to seal the dough, you can use boiled water or warm water.
- For the filling you can use scraps of cheese, ham, or sausage. You can also fill them with sauteed tenderloin or minced chicken (previously cooked and marinated).
- at the time of frying you must use plenty of oil to the point that each tequeño swims or at least they are almost covered. Here we clarify that by using less oil you will not have fewer calories.
- Use good quality oil. Depending on the type of oil, the smoke point varies, so it is not the same if you use fat of animal or vegetable origin and in the case of vegetables, be aware if it is of corn, canola, sunflower palm or olive. In this case the first three are the best to work with because they don't transfer flavor. On the other hand, if you decide on olive oil, do not forget that it will give an extra flavor to the preparation.
- The Peruvian Tequenos that have been kept in the fridge to fry them later no need to thaw, you can fry them as normal but be careful not to burn yourself.
- If you are unsure about the indicated temperature of the oil you have two options: the first is fry a single tequeño, if it comes out crispy and cooked inside, the temperature is correct. The second option is more orthodox, here you must place in the palm of your hand 10 cm from the oil and if you can keep it for 5 seconds feeling intense heat, then it is ready to fry.
- Try not to fry too many Tequeños at once, because throwing several into the oil drastically lowers their temperature, making them not fry well and absorb more fat from the oil.
- It can be prepared in addition to the avocado sauce, a delicious Golf sauce, consisting of prepare a mixture with a little mayonnaise and tomato sauce of the brand of your choice, these two ingredients are well combined and placed in a cup for presentation.
Nutritional value
The preparation of the dough Peruvian Tequenos you will hardly receive carbohydrates and fats, this thanks to the eggs and salt, so the true nutritional contribution is obtained in the filling that is chosen for the elaboration.
For example, if it is prepared with meat, the filling will have a good protein source, if it is cheese it will contribute with minerals like calcium, thanks to milk and if it is fish It will provide vitamins B and B12, minerals, proteins and a low percentage of calories.
