Recipe: Tequeños from Peru

Katinka Lansink Dodero inherited her love of Peruvian cuisine from her parents. In Mi casa Peru, she not only tells wonderful stories about this magical cuisine but also, of course, shares delicious recipes for colorful comfort food dishes such as these Peruvian cheese sticks, as well as cocktails that are easy to prepare with readily available ingredients. 

Katinka: “These fresh Peruvian cheese sticks originally come from Venezuela but are very popular in Lima. In Peru, we use wonton wrappers and eat them with avocado.”

How to make the tequeños

• For the guacamole, mash the avocados with a fork until fairly coarse. Stir the tomato, onion, jalapeño, lime juice, cilantro, salt and black pepper into the puree and place it in the refrigerator
• Place a square wonton wrapper in front of you and brush the edges with beaten egg. Place some mozzarella on it, then fold the left and right sides inward. Next, roll up the long side like a cigar. Make sure the wonton wrapper fits tightly, so no cheese leaks out. If necessary, seal it extra well with a little egg.
• Deep-fry the tequeños for two minutes at 180 °C, or fry them in a pan with plenty of oil over medium heat until golden brown. Drain on kitchen paper. Serve with the guacamole and a delicious salsa.

Title: Mi casa Peru
Author: Katinka Lansink Dodero
Price: €25
Publisher: Luitingh-Sijthoff

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