Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Lard |
1 \N | Ancho chile, stemmed and |
\N \N | Seeded |
½ teaspoon | Black peppercorns |
1 teaspoon | Salt |
⅔ cup | Water |
1 cup | Masa harina |
6 ounces | Manchego cheese, cut into 2 inch batons |
\N \N | Vegetables oil for frying |
½ small | Head cabbage, shredded |
\N \N | Chipotle Salsa, for serving |
\N \N | (preferably in a squirt |
\N \N | Bottle) |
\N \N | Crema, for serving |
\N \N | (preferably in a squirt |
\N \N | Bottle) |
2 \N | Limes, quartered |
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.
TOO HOT TAMALES SHOW #TH6250