These Mexican-style croquettes are a delightful twist on traditional tamales, offering a crispy exterior and a gooey, cheesy center. The masa dough is enriched with a smooth puree of rehydrated ancho chiles, black peppercorns, and lard, creating a rich, earthy flavor profile. Each football-shaped dumpling is filled with a baton of Manchego cheese that melts beautifully during frying. Served atop a refreshing bed of shredded cabbage with a squeeze of lime, a drizzle of creamy crema, and spicy chipotle salsa, these bites provide a perfect balance of textures and temperatures. They are an excellent choice for festive gatherings, appetizers, or a hearty side dish.
Croquettes Mexicano
Description
These Mexican-style croquettes are a delightful twist on traditional tamales, offering a crispy exterior and a gooey, cheesy center. The masa dough is enriched with a smooth puree of rehydrated ancho chiles, black peppercorns, and lard, creating a rich, earthy flavor profile. Each football-shaped dumpling is filled with a baton of Manchego cheese that melts beautifully during frying. Served atop a refreshing bed of shredded cabbage with a squeeze of lime, a drizzle of creamy crema, and spicy chipotle salsa, these bites provide a perfect balance of textures and temperatures. They are an excellent choice for festive gatherings, appetizers, or a hearty side dish.Ingredients
Directions
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In a small skillet, heat the lard over low heat.
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Add the ancho chile and sauté for 1 to 2 minutes until slightly softened.
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Transfer the chile to a blender using a slotted spoon.
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Add 1/2 teaspoon black peppercorns, 1 teaspoon salt, and 2/3 cup water to the blender.
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Blend the mixture until it forms a smooth puree.
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In a large mixing bowl, combine 1 cup masa harina with the chile puree.
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Knead the dough together well until fully incorporated.
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Test the consistency by flattening a small ball of dough between your palms.
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If the edges crack, add water one tablespoon at a time until the dough holds together without cracking.
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Cover the masa and let it rest at room temperature for 1 hour to allow flavors to develop.
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Meanwhile, cut 6 oz of Manchego cheese into 2 1/2-inch batons.
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Pull off a ball of dough about 2 inches in diameter.
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Flatten the dough slightly and push a piece of cheese into the center.
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Form the dough around the cheese into a football-shaped croquette, ensuring the cheese is completely encased.
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Repeat with the remaining dough and cheese to make 12-14 croquettes.
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Heat about 1 inch of vegetable oil in a deep skillet to 375 degrees Fahrenheit (191ðC).
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Fry the croquettes in batches, turning them over when golden, for about 3 to 4 minutes until cooked through.
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Drain the fried croquettes briefly on a double thickness of paper towels.
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Transfer the croquettes to a warmed platter.
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Scatter shredded cabbage from 1/2 small head of cabbage in a thin layer over the top.
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Squeeze a little lime juice over the cabbage and croquettes.
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Serve with remaining lime quarters, drizzled with chipotle salsa and crema.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 86.3kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 2.0g10%
- Cholesterol 25.5mg9%
- Sodium 502.8mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
