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1
To make the dough: in a small skillet, heat the lard over low heat.
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2
Saute the ancho for 1 to 2 minutes, to until slightly softened.
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3
With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water.
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4
Blend to a smooth puree.
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5
In a large mixing bowl, combine the masa with the chile puree.
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6
Knead the dough together well.
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7
To test the consistency, flatten a small ball of dough between your palms.
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8
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
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9
Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.
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10
Pull off a ball of dough about 2 inches in diameter.
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11
Push a piece of the cheese into the dough and form the dough around it into a football shaped croquette, encasing the cheese completely.
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12
Finish making the croquettes and heat about 1 inch of vegetable oil to 375 degrees.
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13
Fry the croquettes in the hot oil, burning them over when golden, for about 3 to 4 minutes.
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14
Drain briefly on a double thickness of paper towels and transfer to a warmed platter.
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15
Scatter the shredded cabbage in a thin layer over the top and squeeze a little lime juice over.
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16
Serve with the remaining limes, drizzled with a little chipotle salsa and crema.
