Recipe: Delicious Manchego and chorizo croquettes

Manchego and chorizo croquettes. Make the base mix a day or so ahead then you can just cook the croquetas to order. Serve with a glass of sherry or an ice-cold beer. The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal.

In a small bowl, mix the cornstarch in ¾ cup of the milk and set aside. Prepare a baking sheet tray with at least a one inch edge. Melt the butter in a saucepan. You can have Manchego and chorizo croquettes using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Manchego and chorizo croquettes

1. It's 80 g of manchego cheese.
2. Prepare 120 g of finely chopped chorizo.
3. Prepare 100 g of panko bread crunbs.
4. You need 2 of eggs.
5. It's 25 g of butter.
6. You need 50 g of plain flour.
7. Prepare 250 ml of milk.
8. It's 1/2 of a small onion very finely chopped.

This Spanish-inspired version of croquettes is prepared with classic ingredients of the region, including cured chorizo, nutty Manchego cheese and pimentón, an intensely flavorful smoked paprika. If you like, you can serve with a garlic-herb aioli alongside for dipping, but the rich, deep-fried morsels are also delicious on their own. Try these Chorizo Croquettes for a savory taste of Spain! Served throughout the country in homes and tapas bars alike, Croquetas de Chorizo feature a creamy-smooth filling made from a cheesy bechamel sauce that's spiked with garlicky, paprika-infused, Spanish GOYA® Chorizo.

Manchego and chorizo croquettes step by step

1. Melt the butter in a pot, fry the onion, gradually add the flour. Making a paste and cook for about a minute. Then add the milk gradually, keep whisking until milk is gone..
2. Add cheese and chorizo into the paste and mix until melted. Leave to chill for 1hr +..
3. Add beaten eggs to one bowl, flour to another and the breadcrumbs to a separate one. Add flour to your hands. Make 12 balls of paste. Then roll each in eggs, then flour and then breadcrumbs..
4. This recipe we oven baked them for 20 mins but I would recommend deep fat frying them instead as it will seal them much better..

The filling is enclosed in a crunchy breadcrumb coating and fried until crisp and warm. Melt butter and olive oil together in a large skillet over medium-low heat. Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. These Chorizo, cheese and potato croquettes look and sound delicious.

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