Has anyone a recipe for croquettes mexicano?!
Answers:
*Croquettes Mexicano
Lard 1 tb
Ancho chile, stemmed and 1
Seeded
Black peppercorns 1/2 ts
Salt 1 ts
Water 2/3 c
Masa harina 1 c
Manchego cheese, cut into 2 inch batons 6 oz
Vegetables oil for frying
Head cabbage, shredded 1/2 sm
Chipotle Salsa, for serving (preferably in a squirt Bottle)
Crema, for serving (preferably in a squirt Bottle)
Limes, quartered 2
To make the dough: in a small skillet, heat the lard over low heat!.
Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a
little chipotle salsa and crema!.
ENJOY :-)Www@FoodAQ@Com
Lard 1 tb
Ancho chile, stemmed and 1
Seeded
Black peppercorns 1/2 ts
Salt 1 ts
Water 2/3 c
Masa harina 1 c
Manchego cheese, cut into 2 inch batons 6 oz
Vegetables oil for frying
Head cabbage, shredded 1/2 sm
Chipotle Salsa, for serving (preferably in a squirt Bottle)
Crema, for serving (preferably in a squirt Bottle)
Limes, quartered 2
To make the dough: in a small skillet, heat the lard over low heat!.
Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a
little chipotle salsa and crema!.
ENJOY :-)Www@FoodAQ@Com
Croquetas de Papa con Amaranto:
Amaranth-Potato Croquettes
Ingredients:
2 lbs!. potaoes, boiled
1/4 lb!. manchego, chihuahua or monterrey jack cheese, shredded
4 tablespoons amaranth or wheat flour
2 eggs, lightly beaten separately
1/4 cup fresh parsley leaves, finely chopped
1/2 cup popped amaranth (amaranth cereal)
salt and pepper to taste
1 cup seasoned dry bread crumbs
corn oil, as necessary for frying
Preparation:
Peel and mash the potatoes!.
Add the cheese, flour, 1 egg, parsley, amaranth, salt and pepper and mix well!.
If the mixture seems too loose to form croquettes, add additional flour as necessary!.
Allow the mixture to cool!.
Form into round or cylindrical croquettes, dip each in the other beaten egg, roll in breadcrumbs and allow to dry thoroughly on a rack at room temperature!.
In a large skillet, heat the oil until hot but not smoking, and add the croquettes, a few at a time, turning carefully to brown them on both sides!.
This can be done ahead of time and the croquettes re-heated in a 400o F oven!.
Serve with red or green salsa if desired!.
Serves 6!.
Www@FoodAQ@Com
Amaranth-Potato Croquettes
Ingredients:
2 lbs!. potaoes, boiled
1/4 lb!. manchego, chihuahua or monterrey jack cheese, shredded
4 tablespoons amaranth or wheat flour
2 eggs, lightly beaten separately
1/4 cup fresh parsley leaves, finely chopped
1/2 cup popped amaranth (amaranth cereal)
salt and pepper to taste
1 cup seasoned dry bread crumbs
corn oil, as necessary for frying
Preparation:
Peel and mash the potatoes!.
Add the cheese, flour, 1 egg, parsley, amaranth, salt and pepper and mix well!.
If the mixture seems too loose to form croquettes, add additional flour as necessary!.
Allow the mixture to cool!.
Form into round or cylindrical croquettes, dip each in the other beaten egg, roll in breadcrumbs and allow to dry thoroughly on a rack at room temperature!.
In a large skillet, heat the oil until hot but not smoking, and add the croquettes, a few at a time, turning carefully to brown them on both sides!.
This can be done ahead of time and the croquettes re-heated in a 400o F oven!.
Serve with red or green salsa if desired!.
Serves 6!.
Www@FoodAQ@Com
Mexicano Croquettes
1 tablespoon Lard
0!.67 cup Water
2 each Limes, quartered
Vegetables oil for frying
1 teaspoon Salt
Bottle Crema, for serving (preferably in a squirt
1/2 of a small Head cabbage, shredded
6 oz Manchego cheese, cut into 2
1/2 teaspoon Black peppercorns
Chipotle Salsa, for serving (preferably in a squirt bottle)
1/2 each -inch batons
1 cup Masa harina Seeded
1 each Ancho chile, stemmed and
To make the dough: in a small skillet, heat the lard over low heat!.
Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a little chipotle salsa and crema!.
Yield: 12-14 croquettes!.
nfd?
Www@FoodAQ@Com
1 tablespoon Lard
0!.67 cup Water
2 each Limes, quartered
Vegetables oil for frying
1 teaspoon Salt
Bottle Crema, for serving (preferably in a squirt
1/2 of a small Head cabbage, shredded
6 oz Manchego cheese, cut into 2
1/2 teaspoon Black peppercorns
Chipotle Salsa, for serving (preferably in a squirt bottle)
1/2 each -inch batons
1 cup Masa harina Seeded
1 each Ancho chile, stemmed and
To make the dough: in a small skillet, heat the lard over low heat!.
Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a little chipotle salsa and crema!.
Yield: 12-14 croquettes!.
nfd?
Www@FoodAQ@Com
Ingredients
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 into 2 1/2-inch batons
Vegetables oil for frying
1/2 small head cabbage, shredded
Chipotle Salsa, for serving (preferably in a squirt bottle)
Crema, for serving (preferably in a squirt bottle)
2 limes, quartered
Directions
To make the dough: in a small skillet, heat the lard over low heat!. Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a little chipotle salsa and crema!.
Www@FoodAQ@Com
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 into 2 1/2-inch batons
Vegetables oil for frying
1/2 small head cabbage, shredded
Chipotle Salsa, for serving (preferably in a squirt bottle)
Crema, for serving (preferably in a squirt bottle)
2 limes, quartered
Directions
To make the dough: in a small skillet, heat the lard over low heat!. Saute the ancho for 1 to 2 minutes, to 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, burning 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, drizzled with a little chipotle salsa and crema!.
Www@FoodAQ@Com