Croquettes Mexicano


Yield:
12 to 14 croquettes.
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon lard
  • 1 ancho chile, stemmed and seeded
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt
  • 2/3 cup water
  • 1 cup masa harina
  • 6 ounces Manchego cheese, cut into 2 1/2-inch batons
  • Vegetables oil for frying
  • 1/2 small head cabbage, shredded
  • Chipotle Salsa, for serving (preferably in a squirt bottle)
  • Crema, for serving (preferably in a squirt bottle)
  • 2 limes, quartered
Directions

To make the dough: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, to until slightly softened. With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the chile puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.

Pull off a ball of dough about 2 inches in diameter. Push a piece of the cheese into the dough and form the dough around it into a football shaped croquette, encasing the cheese completely. Finish making the croquettes and heat about 1 inch of vegetable oil to 375 degrees. Fry the croquettes in the hot oil, burning them over when golden, for about 3 to 4 minutes. Drain briefly on a double thickness of paper towels and transfer to a warmed platter. Scatter the shredded cabbage in a thin layer over the top and squeeze a little lime juice over. Serve with the remaining limes, drizzled with a little chipotle salsa and crema.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Salmon Croquettes

    Recipe courtesy of Paula Deen