Venezuelan Tequeno Cheese Sticks with Guasacaca

Ingredients

• 10 oz firm salty cheese such as queso blanco or halloumi, cut into batons
• 2 cups all-purpose flour
• 3 tbsp butter, cold and cubed
• 1 large egg
• 1/3 cup cold water
• 3 cups neutral oil, for frying
• 2 avocados
• 1/2 cup mixed parsley and cilantro
• 1/2 green bell pepper, chopped
• 1/2 small onion, chopped
• 3 tbsp white vinegar
• 3 tbsp olive oil
• Salt and black pepper

Steps

1. Rub the butter into the flour with 1/2 teaspoon salt until it looks like coarse crumbs, then work in the egg and enough cold water to bring it together into a firm, smooth dough.
2. Knead for 3 minutes, then wrap and rest in the refrigerator for 30 minutes. Resting stops the dough springing back and shrinking off the cheese as it fries.
3. Blend the avocados, herbs, bell pepper, onion, vinegar, olive oil, and 1 teaspoon salt into a loose guasacaca and refrigerate it.
4. Roll the dough out very thin, about 1/8 inch, and cut it into long strips 3/4 inch wide.
5. Wrap a strip around each cheese baton in a spiral, overlapping each turn slightly, and press the ends firmly to seal.
6. Seal the two ends completely. Any gap and the cheese will pour straight out into the hot oil.
7. Chill the wrapped tequenos for 20 minutes so the dough and cheese are both firm before frying.
8. Heat the oil to 350F (175C) and fry in batches for 3 to 4 minutes, turning, until deep golden. Drain on a rack and serve hot with the guasacaca.

Allergen note: Contains gluten, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.