Croquetas de Jámon. Photo by Liddie Martinez

Video on how to prepare Croquetas de Jámon. Video by Liddie Martinez

By LIDDIE MARTINEZ
Española Valley

Traveling is a wonderful way to learn about the cultures of the world.  Seeing historical cities and sites tied to ancient events, visiting museums filled with breathtaking works of art, attending traditional festivals, watching dances that are taught generation to generation, and listening to music that was born in the region is much more meaningful and exciting than reading about it in a book or watching it on TV. 

Whether the history is on our own back yards, and there is an abundance of history and culture in New Mexico, or traveling to distant lands, immersing yourself in the sounds and color of that location is the goal. Often Americans are criticized about our tendencies to cling to our own fast-food culture and look for the closest hamburger when we travel, but I have not found that to be true. Tasting the cuisine of a different nation is part of the charm and distinct pleasure of travel. You learn more when you allow yourself to step out of your comfort zone and experience the treasures of other lands. And as our world continues to shrink, these delicious dishes become all the more accessible wherever you happen to live.

I must admit that I was taken by Spain. I had traveled there before but this time my palate was on high alert as I think about this food column everywhere I go. So many of our traditional foods in Northern New Mexico have beginnings in Spain and Mexico and I learn so much about its similarities and differences when I travel. Rick and I fell in love with Croquetas de Jámon (Ham Croquettes) in Spain; it is a tapas staple, and, like Sangria, every location we visited had its own version. They varied in shape from triangular to spherical to log-like shapes and they were all very crispy on the outside, some more than others, and creamy on the inside. No cheese is used in the recipes, but they taste like they have cheese because of the creamy texture.

I played around with the versions and settled on the recipe below. It makes quite alot of the filling so; I decided to freeze half and repurpose it in the summer when the green chile is ready. As I said, it seems to be cheesy without cheese so, a new chile relleno will be born. Let’s see how it goes.  In the meantime, try these delicious morsels. They are a bit of work because you must chill them before you can roll them in the breading and then you must chill them again before you fry them so that they will hold their shape. They are worth the trouble. If you decide to use the filling in other ways such as piped into cherry tomatoes or mini peppers or jalapeños, forego the cinnamon or nutmeg.

Croquetas de Jámon

½ cup butter

½ cup minced onion

½ cup minced red bell pepper

½ cup all-purpose flour

2 ½ cups milk

¼ tsp. cinnamon or nutmeg (optional)

¼  tsp. ground black pepper

1 cup minced ham

Breading station:

2 eggs, beaten

1 cup panko breadcrumbs

1 cup flour (season with salt and pepper)

In a heavy pan over medium heat melt butter.  Add onion and red peppers and sauté for 5-7 minutes until onions are transparent. Then add ham, cinnamon, and black pepper to pan and stir until ham comes to temperature before adding the flour. Add flour sprinkling evenly over the mixture. Keep stirring so the flour does not scorch. Let the flour cook for 2-3 minutes until the flour is tan in color and you can smell a nutty aroma. Add milk a little at a time stirring to incorporate fully before adding more.  Mixture should be thick.  When the mixture comes to a boil, turn off flame and remove from heat.

Turn mixture out onto a buttered casserole dish and spread evenly. Cover with plastic wrap and refrigerate for at least two hours or overnight. Using a 2” scoop or spoons make small rounds and gently roll each ball in flour, egg and breadcrumbs placing them back on the waxed paper or parchment until all are prepared. Place in freezer for 40 minutes to chill.  (At this point you could freeze any extras for another time. Freeze on the baking sheet overnight then remove them to a plastic airtight container and keep frozen. They can go straight into the fryer when you are ready to serve them.)  Prepare your breading station.  Heat 1 cup of vegetable oil in a frying pan over medium high heat and fry in small batches until golden brown on both sides.  Drain on paper towels.  Serve warm.

Makes about 36 small croquetas.

Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.