Croquettes Mexicano

1. 1

   To make the dough: in a small skillet, heat the lard over low heat.

2. 2

   Saute the ancho for 1 to 2 minutes, to until slightly softened.

3. 3

   With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water.

4. 4

   Blend to a smooth puree.

5. 5

   In a large mixing bowl, combine the masa with the chile puree.

6. 6

   Knead the dough together well.

7. 7

   To test the consistency, flatten a small ball of dough between your palms.

8. 8

   If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

9. 9

   Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.

10. 10

    Pull off a ball of dough about 2 inches in diameter.

11. 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.

12. 12

    Finish making the croquettes and heat about 1 inch of vegetable oil to 375 degrees.

13. 13

    Fry the croquettes in the hot oil, burning them over when golden, for about 3 to 4 minutes.

14. 14

    Drain briefly on a double thickness of paper towels and transfer to a warmed platter.

15. 15

    Scatter the shredded cabbage in a thin layer over the top and squeeze a little lime juice over.

16. 16

    Serve with the remaining limes, drizzled with a little chipotle salsa and crema.

* Per serving · 4 servings · Values may vary.