Croquettes Mexicano Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Lard,
1: Ancho chile, stemmed and
Seeded,
1/2 tsp: Black peppercorns,
1 tsp: Salt,
2/3 cup: Water,
1 cup: Masa harina,
6 ounce: 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.
Yield: 12-14 croquettes.
TOO HOT TAMALES SHOW #TH6250
Source from luhu.jp
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.
Yield: 12-14 croquettes.
TOO HOT TAMALES SHOW #TH6250
Source from luhu.jp
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