Croquettes Mexicano

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.

Cooking Method: Frying, Sautéing

Cuisine: Mexican

Courses: Appetisers

Difficulty: Advanced

Servings: 12

Calories: 86.3

Dietary: Gluten-free, Vegetarian

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

1 tablespoon Lard
1 Ancho Chile, stemmed and

Directions

1
In a small skillet, heat the lard over low heat.
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 (191ÃÂ°C).
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

Read it online: https://www.chefs-mate.com/recipe/croquettes-mexicano/