Free Recipe Croquettes Mexicano
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Croquettes Mexicano Recipe
1 tb Lard
1 Ancho chile; stemmed and
-seeded
1/2 ts Black peppercorns
1 ts Salt
2/3 c Water
1 c Masa harina
6 oz Manchego cheese; cut 2 1/2
-batons
Vegetables oil; for frying
1/2 sm Cabbage head; shredded
Chipotle Salsa; see * Note
(preferably in a squirt
-bottle)
Crema; see * Note
(preferably in a squirt
-bottle)
2 Limes; quartered
Croquettes Mexicano Preparation
* Note: See the Chipotle Salsa and Crema recipes which are included in this collection. To make the dough, in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, 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, turning 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, and drizzled with a little Chipotle Salsa and Crema. This recipe yields 12 to 14 croquettes Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6250 broadcast 04-14-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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