Croquettes Mexicano

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Servings: 12 Difficulty: Advanced
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Crispy masa shells stuffed with melted Manchego cheese, served with tangy cabbage slaw
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Croquettes Mexicano

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 86.3

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

  1. In a small skillet, heat the lard over low heat.
  2. Add the ancho chile and sauté for 1 to 2 minutes until slightly softened.
  3. Transfer the chile to a blender using a slotted spoon.
  4. Add 1/2 teaspoon black peppercorns, 1 teaspoon salt, and 2/3 cup water to the blender.
  5. Blend the mixture until it forms a smooth puree.
  6. In a large mixing bowl, combine 1 cup masa harina with the chile puree.
  7. Knead the dough together well until fully incorporated.
  8. Test the consistency by flattening a small ball of dough between your palms.
  9. If the edges crack, add water one tablespoon at a time until the dough holds together without cracking.
  10. Cover the masa and let it rest at room temperature for 1 hour to allow flavors to develop.
  11. Meanwhile, cut 6 oz of Manchego cheese into 2 1/2-inch batons.
  12. Pull off a ball of dough about 2 inches in diameter.
  13. Flatten the dough slightly and push a piece of cheese into the center.
  14. Form the dough around the cheese into a football-shaped croquette, ensuring the cheese is completely encased.
  15. Repeat with the remaining dough and cheese to make 12-14 croquettes.
  16. Heat about 1 inch of vegetable oil in a deep skillet to 375 degrees Fahrenheit (191ðC).
  17. Fry the croquettes in batches, turning them over when golden, for about 3 to 4 minutes until cooked through.
  18. Drain the fried croquettes briefly on a double thickness of paper towels.
  19. Transfer the croquettes to a warmed platter.
  20. Scatter shredded cabbage from 1/2 small head of cabbage in a thin layer over the top.
  21. Squeeze a little lime juice over the cabbage and croquettes.
  22. 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.

Keywords: croquettes, mexican, masa, ancho chile, manchego, fried dough, appetizer, street food, cabbage slaw, chipotle salsa, crema, comfort food, party snack, vegetarian, gluten free
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