Taqueños – Venezelan Bread Sticks Filled with fresh White Cheese

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Taqueños are delicious Venezuelan starters, but you can serve them as a full meal with fresh salad as well. I served this specialty warm, and the delicious smell of the filled bread and the sauce made them irresistible.

I found  this recipe on a original South American website and translated it into English to be posted here.

You need:

Dough

  • 1 cup flour
  • 1 teaspoon dry yeast
  • 1/2 cup water, lukewarm
  • 1/2 teaspoon salt
  • 1/3 cup margarine, softened (alternative 1/4 cup olive oil)

Filling

  • 150 g (5 ounces) fresh white cheese, not melting

Dipping sauce

  • 2 ripe avocados, pulp only
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 1 teaspoon aji, or not hot chili paste
  • 1 garlic clove, crushed or ¼ teaspoon garlic powder (optional)

Procedure:

  1. In a big bowl mix flour, yeast and water until combined. Add salt add margarine. Work until smooth and not sticky.
  2. Let rise for about one hour or until doubled.
  3. In the meantime prepare the sauce: Mix all the ingredients and bend them with your hand blender in alternative mush the pulp of the avocados with a fork until soft. Add remaining ingredients, stir and refrigerate.
  4. Roll out the dough to a rectangle of 40 to 50 cm (15 to 20 inches). Halve it in length size. You will have two strips of 20 to 50 cm (7,5 to 20 inches). Cut each strip into 5 parts. Now you have 10 rectangles of 20 to 10 cm (7.5 to 4 inches).
  5. Cut the cheese into 10 long portions. Place them on the rectangles, brush the borders of the dough with water and fold the dough to cover the cheese. Press lightly to tighten them and place them on a baking tray. Let rise until doubled.
  6. Bake in a preheated oven at 180°C/350°F until golden.
  7. Serve preferably warm with dipping sauce.
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