Spanish Chorizo and Cheese Coquetas with Hatch Chili Tomato Jam

August 31, 2023
Created by Chef Daniela Oliveira
Serves 20-24 croquettes
  • 3 Tbsp unsalted butter
  • 1 small shallot diced small
  • 1 tsp garlic minced
  • 1/4 cup all purpose flour
  • 1-2 cups whole milk
  • 1 Spanish chorizo diced (you can substitute ham or prosciutto)
  • 1/4 cup Manchego cheese shredded
  • 1 tsp Dijon mustard
  • 2 Tbsp heavy cream
  • 1 sprig fresh parsley chopped
  • salt to taste
  • pepper to taste
  • Breading Ingredients:
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 2 cups fine breadcrumbs can substitute panko
  • salt to taste
  • pepper to taste
  • 4 cups frying oil canola, sunflower or avacado oil.
  • Hatch chili tomato jam ingrediants:
  • 2 lbs heirloom grape or cherry tomatoes chopped
  • 2 Tbsp unsalted butter
  • 4 leaves fresh basil chiffonade
  • 1 red onion julienned
  • 1 roasted Hatch chili pepper diced
  • 2 tsp garlic minced
  • 1 cup turbinado sugar or sugar in the raw
  • 1 cup red wine
  • salt to taste
  • pepper to taste

Directions for Croquetas:
Melt butter in a saucepan. Add the onions and minced garlic and simmer over low heat until aromatic. Add the flour and cook for a few seconds stirring to create a paste (roux).
Gradually add the milk, stirring constantly, and cook until it thickens.
Add diced chorizo, mustard, cream, salt, pepper, fresh parsley and cheese.
Mix well until cheese melts. Remove from heat and let it cool down.
After it cools down, make the croquetas balls, and refrigerate for a few hours or overnight.
When ready to fry the refrigerated croquetas, set a breading station with the flour, eggs and breadcrumbs.
Roll each ball into flour, then the eggs, and last the breadcrumbs. If it gets too warm, refrigerate for 20 minutes before frying the croquetas.
Prepare a deep saucepan with 1/3 full of frying oil and heat to 350°
Once hot, start frying the croquetas, 4 to 6 at a time. Don’t overcrowd the pan. Cook for about 2 minutes and transfer to a baking tray. Serve with the tomato jam.
Directions for tomato jam:
Combine all ingredients in a saucepan and bring to a simmer. Cover and let it simmer for 40 minutes until it is thick and glossy. Stir occasionally.