Cut the cheese in strips of about 2-3inch long and ½inch thick. Save inside Tupperware in fridge for later.

In a big mixing bowl, add the flour, the sugar, and the salt.  Mix well

Take the butter out of the fridge and cut in little pieces.  Then add the butter to the mix and begin to mix it using the tip of your fingers to mash the butter together with the rest of the ingredients.  Mix well until the mixture is as fine as possible.  It will probably feel like little grains of rice.

Add the egg and begin to mix with a wooden spoon.

Add the water and continue mixing, until all ingredients are well blended together.

Once you have more uniform dough, take it out of the bowl and begin to knead it over a flat surface (use flour on the surface).  Knead for at least 5 minutes, as you would bread dough.

Once you have a soft and uniform dough, cover it with clear wrap paper and let it sit for about ½ an hour or more.

Place some flour on a clean flat and hard surface, like your countertop or cutting board.  Spread the flour evenly over the entire working surface (so the dough won’t stick to it).

Using a rolling pin, begin to flatten the dough.  It shouldn’t be too thin or too thick.  Perhaps just a bit thinner than a ¼ of an inch.

Once flattened, cut strips from the dough of about ½ an inch thick by 10 inches long.

Roll the sticks of cheese with the strips of dough by placing one end of the cheese stick at an angle on one end of the dough, then closing the tip and rolling until the cheese is covered.  Making sure the cheese is fully covered and the ends are sealed (you can dab your finger tips in water to help you seal the dough).

You can place the tequeños on a baking sheet or Tupperware and also spread some flour on the bottom and top of each row of tequeños.

Cover them with plastic wrapping paper, or Tupperware cover and keep in the freezer until ready to fry.

When ready to fry and serve your tequeños, make sure you have enough vegetable oil and that the oil is not too hot.  Then you fry them straight from the freezer and do so slowly until they are golden brown.  Don’t fry them for too long or the cheese will begin to melt its way out of the dough, and you don’t want that to happen.

Place the tequeños on paper towels to remove the excess oil and serve while still hot.