Chorizo Potato Croquettes

Menu Part: 
Cuisine Type: 

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.


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
Beaten eggs
Fine panko bread crumbs
Vegetable oil for frying
Cilantro sprigs, for garnish


  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

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