Pollo Llora Hoy Y Llora Manana Chicken Cry Today Cry Tomorrow Recipes
SALSA DE TOMATILLOS Y CHIPOTLES
Steps:
- Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
- Blend until pureed, but not liquefied.
CROQUETAS FOR CROQUETAS Y PULPOS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the filling: Slowly poach potatoes in salted water until slightly undercooked.
- Drain and let cool. Mash and incorporate chorizo, Gouda, aioli, chives and mustard.
- Portion into 4-ounce discs, about 1/2-inch thick.
- For breading and frying: You will need 3 bowls for breading the croquetas.
- Place oil in a saucepan and heat to 350 degrees F.
- Mix panko, garlic powder and paprika in the first bowl. Put flour in the second bowl and buttermilk in the third.
- One at a time, coat croquetas in flour, then dunk in the buttermilk. Repeat the flour, then buttermilk. Finish by placing in the panko and coating well.
- Place the croquetas in oil and cook until golden brown and hot in the middle, about 4 minutes.
- Remove from oil and season with salt.
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