Ham Croquettes with Tuna Poke and Ají Crema
Total Time
180m
Prep Time:120m
Yields:16 Servings
Ingredients
Para las croquetas:
3 tbsp.
butter
2½ cups
GOYA® Wheat Flour, separated
1 packet
1
onion, finely diced
2 packets
Serrano Ham, finely diced
1½ cups
of milk
3 oz.
Manchego Cheese, grated
4
eggs, whisked
Pinch of GOYA® Adobo All-Purpose Seasoning with Pepperto taste
GOYA® Corn Oilfor frying
For the Tuna:
1½ lbs.
Sushi grade tuna, ½” cubes
¼ tbsp.
Sesame oil
1 tbsp.
3 tbsp.
hoisin sauce
1 cda
1 tbsp.
1 tbsp.
soy sauce
1 tbsp.
chives minced
1 tbsp.
toasted black sesame seeds
2 tbsp.
1 tsp.
smoked paprika
GOYA® Adobo All-Purpose Seasoning with Pepperto taste, if necessary
For the Sauce:
½ cup
sour cream
Pinch of sugar
Directions
For the Croquettes
Step 1
<p>Melt butter in a saucepan over medium- high heat. Add onions to pot and sauté until soft. Stir in 1 ½ cup flour until combined. Gradually add milk and bring to a boil, reduce heat to low and allow mixture to thicken for about 5 min. Then remove from heat.</p>
Step 2
<p>While the mixture is still hot, add cheese, ham, Sazón and Adobo, stir to combine. Transfer mixture to a tray and place in the refrigerator for at least two hours.</p>
Step 3
<p>Once chilled, shape the ham mixture into small logs 3/4-inch thick and three inches long. Mixture makes about 16 logs. Using the remaining flour pass the croquettes through flour, dip in eggs and breadcrumbs.</p>
Step 4
<p>Heat 1½” oil in medium, deep, heave-bottomed pot over medium-high heat until oil registers 350°F. Fry croquettes in batches until golden and crisp, about 3-4 minutes per batch. Transfer to paper towel to drain.</p>
For the Tuna:
Step 5
<p>In a large bowl, whisk together sesame seed oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce. Once combined add the chives, sesame seeds, Sazonador Total, smoked paprika, aji paste and <em>panela</em> brown sugar. Stir to combine.</p>
Step 6
<p>Add tuna cubes to the marinade and season to taste with Adobo. Allow the tuna to sit in marinade for 5 min. before serving or reserve in refrigerator until ready to serve.</p>
For the Sauce:
Step 7
<p>In a medium bowl, add sour cream, Sazón, aji paste and sugar. Stir to combine and reserve until ready to serve.</p>
To Assemble
Step 8
<p>On a serving platter place the croquettes and top with tuna poke. Finish by drizzling croquettes with the sauce and serve while croquettes are still hot.</p>
Side Dish
Vegetarian Stuffed Peppers
Appetizer
Mexican-Style Shrimp Cocktail
Appetizer
Roasted Olives with Queso Fresco
Appetizer
Chickpea and Manchego Croquettes
Side Dish
Ranch-Style Black Beans
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Ham Croquettes with Tuna Poke and Ají Crema
Prep Time: 120m
Total time: 180m
Yields: 16 Servings
Ingredients
Para las croquetas:
3 tbsp.
butter
2½ cups
GOYA® Wheat Flour, separated
1 packet
1
onion, finely diced
2 packets
Serrano Ham, finely diced
1½ cups
of milk
3 oz.
Manchego Cheese, grated
4
eggs, whisked
Pinch of GOYA® Adobo All-Purpose Seasoning with Pepperto taste
GOYA® Corn Oilfor frying
For the Tuna:
1½ lbs.
Sushi grade tuna, ½” cubes
¼ tbsp.
Sesame oil
1 tbsp.
3 tbsp.
hoisin sauce
1 cda
1 tbsp.
1 tbsp.
soy sauce
1 tbsp.
chives minced
1 tbsp.
toasted black sesame seeds
2 tbsp.
1 tsp.
smoked paprika
GOYA® Adobo All-Purpose Seasoning with Pepperto taste, if necessary
For the Sauce:
½ cup
sour cream
Pinch of sugar
Directions
For the Croquettes
Step 1
<p>Melt butter in a saucepan over medium- high heat. Add onions to pot and sauté until soft. Stir in 1 ½ cup flour until combined. Gradually add milk and bring to a boil, reduce heat to low and allow mixture to thicken for about 5 min. Then remove from heat.</p>
Step 2
<p>While the mixture is still hot, add cheese, ham, Sazón and Adobo, stir to combine. Transfer mixture to a tray and place in the refrigerator for at least two hours.</p>
Step 3
<p>Once chilled, shape the ham mixture into small logs 3/4-inch thick and three inches long. Mixture makes about 16 logs. Using the remaining flour pass the croquettes through flour, dip in eggs and breadcrumbs.</p>
Step 4
<p>Heat 1½” oil in medium, deep, heave-bottomed pot over medium-high heat until oil registers 350°F. Fry croquettes in batches until golden and crisp, about 3-4 minutes per batch. Transfer to paper towel to drain.</p>
For the Tuna:
Step 5
<p>In a large bowl, whisk together sesame seed oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce. Once combined add the chives, sesame seeds, Sazonador Total, smoked paprika, aji paste and <em>panela</em> brown sugar. Stir to combine.</p>
Step 6
<p>Add tuna cubes to the marinade and season to taste with Adobo. Allow the tuna to sit in marinade for 5 min. before serving or reserve in refrigerator until ready to serve.</p>
For the Sauce:
Step 7
<p>In a medium bowl, add sour cream, Sazón, aji paste and sugar. Stir to combine and reserve until ready to serve.</p>
To Assemble
Step 8
<p>On a serving platter place the croquettes and top with tuna poke. Finish by drizzling croquettes with the sauce and serve while croquettes are still hot.</p>
