Talo and Txistorra Croquetas

    Talo is a kind of bread, similar to a tortilla, made from corn flour and water served in Basque Country. This recipe takes the classic flavors of talo and turns it into a croqueta studded with txistorra sausages, which are a thin chorizo. Crispy, creamy and rich, what's not to like?

    Recipe Tabs

    Ingredients
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    6
    ounces
    txistorra sausages, diced
    1
    quart
    vegetable broth
    7
    ounces
    corn flour
    6
    ounces
    olive oil, plus extra for frying
    2
    large eggs
    *
    cornbread crumbs
    *
    kosher salt and freshly ground black pepper
    Directions
    Step 1
    Cook the sausages in large skillet until crisp. Drain.
    Step 2
    In a separate pot, heat the vegetable broth. Add the corn flour, olive oil and sausage. Cook until the mixture thickens. Season to taste.
    Step 3
    Chill in the refrigerator for 24 hours.
    Step 4
    Remove the mixture from the refrigerator and shape into croquetas any way you like.
    Step 5
    Beat the eggs in a bowl and place cornbread crumbs in a separate bowl.
    Step 6
    Dip each croqueta first in the egg, then in the cornbread crumbs. Set aside.
    Step 7
    In a frying pan, heat olive oil. Fry croquetas a few at a time, setting on paper towels to drain. Serve hot.
    Photos

    Nutrition Facts

    Serving Size: 
    2 croquetas
    Serving Per Recipe: 
    4
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    105 mins
    Prep Time: 
    45 mins
    Cook Time: 
    60 mins
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    The base number of servings for this recipe is 4
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