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                           Croquettes Mexicano

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Brunch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Lard
   1                    Ancho chile -- stemmed and seeded
     1/2  teaspoon      Black peppercorns
   1      teaspoon      Salt
     2/3  cup           Water
   1      cup           Masa harina
   6      ounces        Manchego cheese -- cut 2 1/2" batons
                        Vegetables oil -- for frying
     1/2  small         Cabbage head -- shredded
                        Chipotle Salsa -- see * Note
                        (preferably in a squirt bottle)
                        Crema -- see * Note
                        (preferably in a squirt bottle)
   2                    Limes -- quartered

  * Note:  See the "Chipotle Salsa" and "Crema" recipes which are included in t
his
collection.

   To make the dough, in a small skillet, heat the lard over low heat.  Saute t
he
ancho for 1 to 2 minutes, until slightly softened.  With a slotted spoon, trans
fer
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 o
f
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 he
at
about 1 inch of vegetable oil to 375 degrees.  Fry the croquettes in the hot oi
l,
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 Sals
a
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  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com
-or-   MAD-SQUAD@prodigy.net

     04-17-1997



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