Hamcroquettes with tuna and Chili Cream

Spanish recipes

Seafood

Appetizer

Hard

120'

Who doesn't like croquettes? There are different ways to make them, but we bring you a different one. The Bechamel sauce melts with the flavor of the ham and we add a touch of spicy yellow chili pepper cream. Because at GOYA, we never tire of innovation, and if it's GOYA? it's got to be good!

Ingredients Preparation Share

Ingredients

Rations:

Para las croquetas

  • 3 tablespoon of butter
  • 2.5 cups of wheat flour
  • 1 whole onion
  • 2 packages of serrano ham
  • 1.5 cups of milk
  • 85 grams of manchego cheese
  • 4 whole eggs
  • 2 cups of breadcrumbs
  • 1 pinch of Adobo with GOYA pepper
  • 1 tablespoon of olive oil
  • 1.25 kg of tuna
  • 0.25 tablespoon of garlic oil
  • 1 tablespoon of Aceite de Oliva Único
  • 1 package of Sazón Goya

Para el atún

  • 3 tablespoon of hoisin sauce
  • 1 tablespoon of lemon juice
  • 1 tablespoon of red vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chives
  • 1 tablespoon of sesame seeds
  • 1 tablespoon smoked paprika
  • 2 tablespoon of Sazón Goya
  • 0.5 bottle of Panca Pepper Paste
  • 0.25 tablespoon of Two-pack brown sugar

Para la salsa

Preparation

For the croquettes:

Melt the butter in a saucepan over medium heat. Add the onion and let it soften. Stir in 1 1/2 cups of flour until well blended. Add the milk slowly and bring to a boil. Lower the heat and let the mixture thicken over low heat for about 5 minutes. Remove from heat.

Add the cheese, ham, Sazón and Adobo to the hot mixture and stir to combine. Transfer the mixture to a tray and leave in the refrigerator for at least two hours.

Once the ham-based dough has chilled, form cylinders 3/4 inch thick and three inches long, the dough yields about 16 croquettes. Dredge the croquettes in the remaining flour, dip in the egg and then in the bread crumbs.

Heat over medium-high heat, one and a half inches of oil in a medium, deep, heavy-bottomed pot; the oil should reach a temperature of 350°F. Fry the croquettes in batches until well browned and crisp, about 3-4 minutes per batch. Remove them from the pan and place them on paper towels to absorb the grease.

For the tuna:

In a large bowl, whisk together the sesame oil, olive oil, hoisin sauce, lime juice, red wine vinegar and soy sauce. After everything is well mixed, add the chives, sesame seeds, Sazonador Total, smoked paprika, yellow chili paste and panela or piloncillo. Stir until everything is well combined.

Add the tuna cubes to the marinade and season with Adobo to taste. Let the tuna sit in the marinade for 5 minutes before serving or store in the refrigerator until ready to serve.

For the sauce:

Combine the sour cream - sour cream, Sazón, aji amarillo paste and sugar in a medium sized bowl, stir until everything is well blended and set aside until ready to serve.

Presentation:

In a serving bowl or base, place the croquettes covered with the tuna-based mixture. Garnish the croquettes with a drizzle of soy sauce and serve hot.

 

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