Tortitas De Pollo Chicken Croquettes Recipes

TORTITAS DE POLLO (CHICKEN CROQUETTES)

Steps:

• Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
• Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
• In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
• Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
• To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
• OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
• Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.

CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE)

Steps:

• Remove the meat from the chicken. Discard the skin and bones.
• Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
• Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
• Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.