With my new found love for Spanish cuisine, I have recently become obsessed with chorizo. This made me even more excited when Imperial Chorizo contacted me to try out their product. Imperial Chorizo is a company based in upstate New York at the foot of the Adirondack Mountains. Their product is not heat treated to help preserve the flavors; instead, it is dry cured for over five weeks. The original chorizo is made with pork, sea salt, Spanish paprika (authentic pimentón from Spain), fresh garlic, sugar, spices, and lactic acid. The hot version includes pork, sea salt, Spanish paprika (authentic pimentón from Spain), fresh garlic, sugar, spices, lactic acid starter culture, dextrose, and collagen casing. They use quality ingredients and it shows. I love that no artificial coloring or ingredients are added.
I received 8 ounces of the original chorizo and 8 ounces of the spicy version.For the original chorizo, I wanted to incorporate it into a traditional Spanish tapa. Croquetas are a popular appetizer in Spain. They are made with a thickened bechamel-like sauce instead of potatoes found in other croquettes. Common additions are chicken, ham, cod, or chorizo. I diced the chorizo and blended it with a bechamel batter. I formed the batter into small cylinders, coated it, then fried until golden. The crispy exterior gives way to a smooth and creamy center with bursts of chorizo flavor. It is the perfect addition to any tapas spread.
We enjoyed the hot chorizo with thin slices of bread and manchego cheese. This was Chad’s favorite.
Disclaimer and Disclosure: All opinions stated here are my own. I was given 8 ounces of original and 8 ounces of hot Imperial Chorizo to sample and gave my honest and unbiased review.
Chorizo Croquetas (Spanish Chorizo Croquettes)
Adapted from Trissalicious
3 tablespoons (50 grams) unsalted butter
5 tablespoons (70 grams) olive oil
1 medium onion, finely diced
1/2 cup plus 2 1/2 tablespoons (90 grams) all purpose flour
1 1/2 cups (375 milliliters) hot milk
1/2 cup (125 milliliters) chicken stock
3 1/2 ounces (100 grams) Spanish chorizo, diced
~1 1/2 cups all purpose flour
~1 1/2 cups bread crumbs
Vegetable oil for frying
In a large saucepan, melt butter and oil over medium low heat. Add the onions and cook, stirring occasionally, until softened and translucent, but not brown. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly whisk in the milk, then the stock. Cook until the mixture thickens, about 5 minutes. Season with salt and pepper. Stir in the diced chorizo and continue to cook, stirring often, until the chorizo is heated through, about 5 minutes. Remove from heat.
In a shallow bowl, beat eggs. Add flour to another shallow bowl or plate and bread crumbs to another.
Fill a pot with oil at least 1 inch deep or use a deep fryer. Heat to 350 degrees F.
Once the mixture is cool enough to handle, use wet hands to form about 2 tablespoons of the mixture into a ball or cylinder. Coat in flour, then egg. Drip off the excess egg, then coat thoroughly in bread crumbs. Repeat with remaining mixture.
Once oil is 350 degrees F, fry the croquetas in batches, careful not to overcrowd, until golden, 3-5 minutes. If the croquetas are not completely covered in the oil, turn as needed. Remove to towel lined plate to drain excess oil. Serve warm.