Makes 8 large-ish croquettes
1 can refried black beans
6 slices of bacon, fried/ baked and chopped
2 small or one large Red onion, small diced and sautéed
2 poblano peppers
3 tbsp masa harena/ fine cornmeal
1 egg
1/2 lb Oaxaca cheese, cut into 1/2 inch pieces
2 cups panko breadcrumbs
Salt and pepper to taste
4-6 cups oil for shallow frying (enough to come halfway up the croquettes when frying)
sour cream/ salsa to dip
Equipment: a 4-6 qt pot, tongs, baking sheet with a rack lined with paper towel, broiler/ butane torch, small mixing bowl with a lid that fits it (or aluminum foil), large mixing bowl, 1 long, deep dish for breading
- Roast your peppers under the broiler and turn ever few minutes until the entire surface of both peppers are black
- Add the peppers to a heat proof bowl and cover with a pot lid or plate. Let sit until cool enough to touch.
- Once cooled, take paper towels (or wear disposable gloves) and rub off the burnt skin. Cut the stems off and remove the seeds as well. Chop into pieces equal to the size of the onions.
- Once everything is cooled, mix all but the cheese and breadcrumbs fully. The mixture should be slightly sticky to the touch. If it’s too dry, add water 1 tbsp at a time until it’s the right texture.
- Take a spoon and scoop an amount of bean mixture equal to the size of a golf ball and push a chunk of cheese into its center, making sure that the cheese is completely enveloped in the mixture.
- Roll these balls in panko breadcrumbs until there are no bare spots and reserve in a sheet pan
- I use a saucepan to shallow fry because it ends up a little less messy that a frying pan. Fill the pan just under halfway with oil and heat to between 350℉ -375℉. Fry the croquettes until golden brown and drain over a cooling rack set in a baking sheet to keep them crispy. Be sure to season them with a 3 finger pinch of salt while they are fresh out of the oil.
- For the dipping sauce, mix equal parts sour cream and salsa.
- Enjoy while hot or keep warm in a 200℉ oven
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