Chorizo Potato Croquettes

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
16

Folded into mashed potatoes, chorizo adds bold notes of flavor and texture. Serve these croquettes topped with spicy crema; they can work as either a shared appetizer or a side.

Ingredients

10 lb. red potatoes
1 lb. unsalted butter
6 oz. heavy cream
3 cups Mexican cheese blend
2 cups chopped green onions
Kosher salt and ground black pepper, to taste
9 oz. crema
3 oz. Mexican Cholula hot sauce
2 tbsp. diced yellow onion
2 tbsp. chopped serrano chile pepper
2 cups cooked, crumbled chorizo
Flour
Beaten eggs
Fine panko bread crumbs
Vegetable oil for frying
Cilantro sprigs, for garnish

Steps

  1. In large pot, cover potatoes with water; bring to a boil. Boil potatoes until just past fork tender; place in large bowl.
  2. In saucepan, combine butter and heavy cream; cook until butter is melted. Pour mixture into bowl with potatoes; add cheese. Mix with wire whisk until all ingredients are incorporated. Stir in green onions; season with salt and pepper; reserve queso mashed potatoes.
  3. Prepare Chohula crema: Blend Chohula sauce, onions and serrano chilies until smooth. Add crema and mix well. Refrigerate until ready to use.
  4. In stainless steel mixing bowl, combine queso mashed potatoes and chorizo. On scale, measure 1.5 oz portions and roll into balls for croquettes. 
  5. Bread balls by dusting with flour, coating with beaten egg and rolling in panko.
  6. Heat oil to 350°F in large, deep pot or deep fryer. Fry croquettes for 3-5 min. until golden brown and center temperature reaches 150°F. Remove from pot; drain on paper towels.
  7. For service, arrange croquettes on plate; top with Chohula crema and garnish with cilantro.
Source: Chef Phil Carter, Cantina 1511, Charlotte, NC

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

FSD Resources