*  Exported from  MasterCook  *
 
                            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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