4 tablespoons butter
1/2 cup finely minced onions
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
Salt and black peppers
1/4 teaspoon nutmeg
1 tablespoon finely chopped parsley
1 tablespoon dry sherry
12 ounces ground smoked ham
2 eggs, mixed with 1 tablespoon water
1 cup bread crumbs
Vegetable oil for frying
Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the coquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the coquettes from the oil and drain on a paper-lined plate. Season the coquettes with salt and pepper. Serve the coquettes with fresh lemon juice and garnish with parsley.
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3 large potatoes, peeled and boiled
2 eggs beaten
dry bread crumbs
1 lb. Seasoned ground beef or picadillo
Flour (enough to roll the papa rellenos in)
cooking oil
Mash potatoes and let cool. Grab a handful of mashed potatoes, split the handful in half, making a little bowl out of each half. Stuff the indentation in each half with the ground beef or picadillo. Bring the two halves together and smooth to make a round ball, about the size of an overstuffed golf ball.
Dip the ball into the beaten egg, then roll in the flour until lightly covered. Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly. Use a frying pan with enough oil to cover half the ball at a time. Heat oil to the frying stage and drop each papa relleno into the hot oil. Let it cook for about two minutes or until golden brown. Turn the balls and cook the other half in the same way. If you have a deep fat fryer, place a single layer of papa rellenas in the basket and cook for about 3 minutes, or until golden brown.
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Banana leaves or corn husks
(Soak dried cornhusks in water before using.)
3 cups ground corn (OR 2 cups corn plus one cup yellow cornmeal)
1 cup water
1.5 pounds pork cut in small pieces
5 cloves garlic, minced
1 lemon
1 large onion
1 green pepper
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato sauce
1/4 cup red wine/sherry
Mix corn with water and strain thoroughly.
(If using whole kernel corn and cormeal, grind the two together in a food processor. DO NOT ADD WATER.)
Fry pork until browned. Using the same fat, saute the garlic, onion and green pepper until translucent. Add the tomato sauce and wine and simmer for about 10 minutes. Add pork and vegetables to the strained ground corn. Squeeze lemon into the mixture and blend. Add salt and pepper and stir.
Take two husks and overlap them flat on the table. Put some the corn mixture in the center of the cornhusks. Fold the cornhusks over and around the meat. Tie with string.
Bring a large pot half full of water to a boil. Add the tamales, bring the water back to a boil. Cover, reduce heat and simmer 45 minutes.
Notes:
In a Cuban tamal, the meat is mixed in with the dough. Some cooks prefer to use masa harina in place of the corn meal.
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