Chorizo is my wife’s second favorite food, the first is bread. She loves to combine the chorizo and bread together and let me tell you guys I’ve never seen someone happier than my wife when she eats pan con chorizo! But she also like croquetas. In reality, she just loves all food!
Croquetas are definitely a dish that defines us Cubans. I am pretty sure that as babies our parents fed us croquetas as soon as they saw a few teeth coming in. My wife lives next to Islas Canarias, a very well-known Cuban restaurant in Miami that is known for having THE BEST croquetas in South Florida. While we were dating, I would always stop by Islas Canarias and pick up and few croquetas for her (that’s how I won her) and that is also how our nicknames for each other, Croqui’s, came about. On days that we have over-eaten we change it up to Croquetona and Croqueton!
One day I was experimenting in the kitchen and combined both the chorizo and croqueta idea and made a chorizo croqueta. I love sweet and savory so I decided to spice things up and dip them in a sweet mango sauce which makes it lighter in taste and so darn good! Happy Frito Friday everyone! I hope you enjoy!
Ingredients
- 8 oz Chorizo
- 1/2 cup Onions diced
- 1 ½ cup All purpose flour
- 1 ½ cup Whole Milk
- 2 tbsp Fresh parsley
- ½ tsp Sazon completa optional
- 2 eggs
- 1 cup Bread crumbs
Instructions
- Dice the chorizo into tiny pieces.
- Coat a pan with oil and cook the onions for about 3-5 minutes, until translucent. While the onions are cooking, heat up the milk until it’s about to simmer.
- Once the onions are translucent, add the half of cup of flour and stir well. Once mixed, slowly add the milk to the mixture using a whisk to incorporate everything together. Continue to whisk until smooth and the mixture starts to boil. About 3-4 minutes
- Add the diced chorizo and cook for an additional three minutes. You will notice that the chorizo starts to become soft and well incorporated into the mixture.
- Place the mixture into a food processor. Add the parsley and sazon completa. Puree the mixture, to further incorporate the chorizo. About 3-4 minutes.
- Place the chorizo filling into a bowl and place in the fridge for about an hour or two.
- Once chilled, scoop chorizo filling into your hands and roll into log shape that measures about 2” long and 1” thick.
- Place the bread crumbs and flour on separate plates. Whisk the eggs in a bowl. Once your logs are formed, first dip them in the flour, then dip then in the egg and finally roll them in the bread crumbs to give them a nice even coating. Repeat for all the logs.
- In a deep fryer or on a pan, heat up oil to about 350-375F. Place the croquetas in the oil for about 2-3 minutes, until golden brown. Transfer to plate line with paper towel.
Equipment
- Blender
Ingredients
- 1 Riped mango
- 1 tbsp sugar
- 2 tbsp Lime juice about one whole lime
- ½ tsp Salt
Instructions
- Peel and pit the mango. Combine all the ingredients in a blender and mix till it is an nice even consistency. (A stick blender works just as well)
These are amazing! I’ve made these more times that I can count and they never disappoint! Recently made it for a party and they were a hit!!