Chorizo Potato Croquettes
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Credit: Cantina 1511, Charlotte, N.C.
The National Culinary Review, October 2010
Ingredients
2 cups chorizo, cooked
Flour, egg, finely chopped panko, for breading
Fresh cilantro sprigs, for garnish
6 cups Queso Mashed Potatoes (recipe follows)
Cholula Crema (recipe follows)
Queso Mashed Potatoes
10 lbs. red potatoes
1 lb. unsalted butter
6 oz. heavy cream
3 cups Mexican cheese mix blend
Chorizo Potato Croquettes
3 T. kosher salt
1 T. black pepper
2 cups chopped green onion
Cholula Crema
3 oz. Cholula Mexican Hot Sauce
2 T. diced yellow onion
2 T. serrano chili pepper
9 oz. crema
Instructions
Method: Mix potatoes and chorizo in stainless steel mixing bowl. On scale, measure 1.5 oz. portions; roll into balls. Bread, following standard breading procedure, with flour, egg and panko. Fry croquettes at 350ºF 3-5 minutes until golden-brown and 150ºF in center. Remove from fryer; drain on paper towel. Plate; garnish with Cholula Crema and cilantro sprig.
Queso Mashed Potatoes
Method: Boil potatoes until just past forktender; put in mixing bowl. In saucepan, heat butter and cream until butter is melted. Add butter/cream and cheese to potatoes. Mix with wire whisk until all ingredients are incorporated. Season with salt, pepper and green onion.
Cholula Crema
Method: Blend hot sauce, onion and chili pepper until smooth. Add crema; mix. Refrigerate.
Yield
16 croquettes
Tags
Appetizer, Pork, Side, The National Culinary Review
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