Cassava Tequeños Recipe
In this recipe we are going to make a typical Venezuelan preparation, some yucca tequeños. Tequeños are little fingers of cheese wrapped in a special dough, which on this occasion we prepare with cooked yucca. These appetizers can be consumed at popular parties and meetings or even as a snack. We are going to see the step by step that we detail you and their respective ingredients.
Ingredients to make Tequeños de yucca:
- 300 grams of cooked Yuca
- 1 teaspoon salt
- 1 teaspoon of baking powder
- 1 teaspoon of sugar
- 2 cups of wheat flour (280 grams)
- 1 unit of Egg
- 1 teaspoon of butter
- 200 grams of salty cheese
How to make Tequeños de yuca:
1 The first step to make our yucca tequeños recipe is to pre-list the ingredients.
2 First we are going to make the yucca dough, then you must sift or sift the flour in a bowl, this means pass it through a sieve so that it is finer, add the baking powder and reserve.
3 Take a cup of water to a deep pot and add the butter, melt these ingredients well until they are integrated.
4 In the bowl where we have the flour, add the egg and beat these ingredients until they form a dough.
5 Add the mashed yucca and mix all the ingredients very well.
6 Add 40 grams of grated salty cheese and mix well with the yuca tequeño dough.
7 Add the sugar and integrate well, let our dough rest for approximately 20 minutes.
8 Once our dough rests, it will be ready to work the cassava tequeños.
9 Roll out the yuca tequeño dough as thin as possible.
10 Cut strips 2 cm wide.
11 Cut the salty cheese into small squares and wrap it in the cassava dough as shown in the photograph. Ideally, the cheese is well wrapped in the dough.
12 Take a pan over medium heat with enough oil to fry, once the oil is hot, add our yucca tequeños, you must fry on both sides.
13 Once they are golden, remove the homemade tequeños on a plate with absorbent paper to remove excess fat.
14 Serve our yucca tequeños very hot, the ideal is to consume them you can accompany them with any sauce or coastal whey.
