Croquettes
11/2 cup of water
1 cup of cornmeal
1/4 cup of wheat flour
1/4 cup of milk
1/4 cup of olive oil
1 tablespoon of pepper sauce
1 teaspoon of salt
10 black olives, chopped
3 cloves of garlic
2 boneless chicken breasts
1 egg
Pesto
1/2 cup of salsa, chopped
1/3 cup of olive oil
1/4 cup of water
1 tablespoon of lemon juice
Salt to taste
Croquettes
11/2 cup of water
1 cup of cornmeal
1/4 cup of wheat flour
1/4 cup of milk
1/4 cup of olive oil
1 tablespoon of pepper sauce
1 teaspoon of salt
10 black olives, chopped
3 cloves of garlic
2 boneless chicken breasts
1 egg
Pesto
1/2 cup of salsa, chopped
1/3 cup of olive oil
1/4 cup of water
1 tablespoon of lemon juice
Salt to taste
Croquettes
Season the chicken with salt
Aquatic the olive oil in a medium pan and fry the garlic and chicken until golden brown
Add three-quarters of a cup of water, scraping the bottom of the pan
Let it simmer for a bit to make sure all the flavors are absorbed
Leave it to cook until the meat is tender
Remove the chicken from the pan without discarding any of the oil
Deseed and grind the chicken in a processor
Return to the pan with the reserved oil, add cornmeal, egg, and pepper sauce
Mix well
Test for saltiness
Form the croquettes
Fry them in medium heat until golden brown
Pesto
Blend the salsa, lemon juice, water, and salt in a blender
Add the olive oil slowly while blending until you get a thick sauce.
