Croquetas de chorizo

Paso 1 /10

*Cut the chorizo and cheese into small cubes. Set aside in the refrigerator.

• 80g Chorizo
• 40g Queso manchego

Paso 2 /10

*Heat the saucepan over medium heat with the butter. Wait for the Thermo-Signal to turn completely red before searing your ingredients.

• 35g Mantequilla

Paso 3 /10

*Add 45 g of flour and mix well. Add half of the milk and bring to a boil to thicken for about 5 min. Add the remaining half and bring to a boil again. This way, you will obtain a thick and lump-free béchamel sauce in about 2 min.

• 200g Harina
• 200ml Leche

Paso 4 /10

*Off the heat, add the chorizo, cheese, paprika, salt, and pepper. Mix and let cool completely in the refrigerator for 1 h.

• 80g Chorizo
• 40g Queso manchego
• 0.5cda café Pimentón en polvo
• 1pizca Sal
• 1pizca Pimienta

Paso 5 /10

*Prepare the shaping of your croquettes. When the béchamel is cold, take the equivalent of a good tablespoon, about 50 g. Form a ball with your hands and then flatten it by rolling to give it the shape of a cylinder. Prepare all your croquettes before the breading. Keep them chilled.

Paso 6 /10

*Prepare the breading. In a first bowl, place the flour. In a second bowl, beat the eggs, and finally, in the third bowl, pour the breadcrumbs.

• 200g Harina
• 2 Huevos
• 150g Pan rallado

Paso 7 /10

*Roll a croquette in the flour to coat well. Tap lightly to remove excess. Then dip in the beaten eggs and finally in the breadcrumbs.

Paso 8 /10

*Prepare all your croquettes. Apply a second layer of breading by following the same process.

Paso 9 /10

*Heat the frypan over medium heat with the oil. Wait for the Thermo-Signal to turn completely red before searing your ingredients. Fry the croquettes until golden (about 5 min). Repeat the operation with the remaining croquettes if doing in batches.

• 100ml Aceite neutro

Paso 10 /10

*Drain on absorbent paper and serve hot.