2 HOURS / MEDIUM DIFFICULTY
Delicious snack with very traditional products of the popular cuisine.
In a frying pan without oil and previously heated, place the Chorizo Barbacoa Ortiz, which has been removed from its natural casing and made into minced meat.
When it is fried, remove it from the frying pan onto kitchen paper to absorb the fat.
Place the butter in a casserole dish, to which, once dissolved, add the flour. Stir firmly for a few minutes to cook the flour and gradually add the flour, stirring constantly with a whisk. The dough should be worked well for about twenty minutes to avoid lumps forming.
Halfway through cooking, add the pepper, salt and nutmeg and a little later the chorizo. Mix well.
Transfer the béchamel sauce to a dish, cover with cling film and leave to rest for a few hours in the fridge.
Then shape the croquettes, which can be coated with flour, egg and breadcrumbs or just with egg and breadcrumbs.
Fry the croquettes in plenty of oil (they should be completely covered), remove them on absorbent paper and serve them hot to our guests with a light sprinkling of chives on top.