HEY MAN, YOU KNOW I’M HALF CUBAN RIGHT?
You should see the looks I get. I am probably one of the whitest Latinos you have ever seen. I guess my 1/4 Irish and 1/4 English heritage won out on the looks department. THAT BEING SAID…Let us take a look at one of the staple appetizers in the Cuban household.
They can be served with anything for any occasion. Being that they take a long time to make, it isn’t something that you can whip up in a few minutes. You need to plan to make them.
|Prep Time||30 minutes|
|Cook Time||15 minutes|
|Passive Time||3-4 hours|
- 2 cups Ham Minced
- 1 tsp Onion MInced
- 4 tbsp Butter
- 1 cup milk
- 3/4 cup flour
- 1 tsp white wine dry
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups cracker meal
- 1 cup mayonaise
- 3 cloves garlic
- 2 tsp lime juice
- 4 slices pickled jalapenos diced fine
- 1 tsp black pepper
- 1 tsp smoked paprika
- Throw the ham in a blender or food processor. Keep going until you get a total of 2 cups of pureed ham.
- Combine milk, flour, salt and pepper and set aside.
- Melt the butter in a 2 qt. pot and saute onions over medium heat until translucent.
- Add the milk mixture and stir constantly over med-hi heat until the mixture begins to thicken into a dough-like consistency.
- Remove from the heat, add the minced ham to the mixture and combined until it is thoroughly mixed.
- At this stage, you will want to transfer the “masa” to a bowl and put in the fridge to chill for several hours or put in the freezer until the masa is firm but not frozen.
- When the masa is firm enough, take a tablespoon of meat in your hands and roll it like a small hot dog and continue until you’ve made approximately 16 croquettes. If you make them small/party size, you’ll end up with roughly 30-35 of them. Place the croquettes in a container that will fit in your freezer, using a sheet of wax paper in between the stacks.
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