Instructions

1. 1
   Mix the flour, oil, egg, salt and sugar in a bowl to make a dough.
2. 2
   While kneading, add 1–2 tablespoons water. Keep kneading until it does not stick to your hands.
3. 3
   Let the dough rest for 1–2 hours.
4. 4
   While the dough is resting, cut the cheese into finger-like strips, roughly 1 x 1 x 7 cm (½ x ½ x 3 inches).
5. 5
   After the dough has rested, shape it into palm sized balls.
6. 6
   Roll them out until they are ½ cm (¼–0.125 inch) thick.
7. 7
   Cut the rolled-out dough into long strips that are 1½ cm (¾ inch) wide.
8. 8
   Wrap the cheese strips with the dough strips.
9. 9
   Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out of the dough when frying.
10. 10
    After you have wrapped the cheese in dough, dust the raw tequeños with flour and deep fry them in hot oil until golden.
11. 11
    Serve with guasacaca, in either its mild (green) or spicy (red) formats.