croquetas de chorizo paso a paso

Iberian chorizo ​​croquettes step by step

Croquettes are one of the star recipes of our gastronomy, and around them, there is a whole clan of followers always looking for the best tips to make them. If you belong to this group, you no longer have to worry because at Enrique Tomás, we're going to explain how to make the best chorizo croquettes step by step.

Once you taste them, you won't understand how you've lived without them!


How to Make Chorizo Croquettes Step by Step

The first thing to consider is what type of chorizo you're going to choose for cooking because there is a wide variety available. Some are spicier than others, and this will affect the flavor of your croquettes. For example, if you want a more intense flavor, you can opt for the one from León; on the other hand, if you're looking for a milder one, the one from Navarra will be the best choice.

That said, once you know the type of chorizo you're going to use, you need to buy the other ingredients:

Ingredients for Four People

  • 50 gr. of butter
  • ½ onion
  • 60 gr. of flour
  • 200 gr. of the chorizo you've chosen
  • 0.8 ml. of milk
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ground black pepper
  • 2 eggs
  • Bread crumbs
  • Oil


  1. If you have everything ready, let's get started. Begin by opening the chorizo in half to remove the skin, crumble it, and make it smaller. Once you have it, put it in a pan without oil because, as it already has its own fat, it's not necessary. Let it cook for about five minutes until you see it has gained some color, and as soon as it's ready, transfer it to a plate with paper towels to release any excess juice. Let's move on to the bechamel.

  2. Peel and chop the onion as small as you can and add the butter to the same pan you just used. When you see it has melted, add the chopped onion to the pan and wait for it to sweat, about two or three minutes will be enough.

  3. Now, add the flour and stir well. This step is crucial because if not done properly, it will result in lumps. Also, pour in the milk, but do it gradually and keep stirring the contents of the pan.

  4. Once you've added all the milk, increase the heat, and when it starts to boil, reduce it, add the chorizo you cooked earlier, and season with salt and pepper. Also, add the nutmeg and let it all cook together for fifteen minutes. The mixture will thicken.

  5. Afterward, turn off the heat, transfer the contents of the pan to a plate, and cover it with plastic wrap. Put it in the fridge for at least one hour.

  6. After this time, if you see that the bechamel is solid enough, it's time to make the croquettes. First, pour the bread crumbs onto a flat plate and beat the eggs in a deep one. While you're doing this, you can put a little oil in a pan over low heat to heat it up.

  7. With a tablespoon, take a portion of bechamel, shape it by hand, and first dip it in the egg and then in the bread crumbs. As soon as it has the desired shape, put it in the pan, increase the heat slightly, and wait for the croquette to turn golden brown, which will take about five minutes. You need to repeat this process with all the bechamel until you've made as many croquettes as you can. As soon as you finish, take them out and place them on a plate with paper towels to remove any excess oil, making them more crispy.

  8. Finally, a piece of advice: when frying them, do it gradually to prevent them from sticking together, and with that said, enjoy! They've surely turned out delicious!

So, have you chosen the chorizo you're going to use, or not? At Enrique Tomás, we have the best ham in the world, but we also offer exceptional Iberian products like a range of chorizos that will make your mouth water. Choose the one you like the most and...

Let's cook!

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