On an all-new episode of Twisted Skillet, Sean uncovers the flavors and stories of Escondido.
After trying one of Chef Fernando Ruiz’s barbacoa croquettes, Sean went back to his ranch to put a twist on it and whip up some of his own!
Barbacoa Croquettes with Roasted Jalapeño–Garlic Aioli
Ingredients
Barbacoa Croquettes
· 3 cups pre-cooked barbacoa finely chopped
· neutral oil for frying
Three-Stage Breading
· all-purpose flour
· 2 large eggs beaten
· panko breadcrumbs
Roasted Jalapeño–Garlic Aioli
· 1 cup mayonnaise
· 2 jalapeños
· 4 cloves garlic unpeeled
· 1 Tbsp fresh lime juice
· kosher salt to taste
Method
Dry Comal–Roasted Jalapeño & Garlic
1. Heat a dry comal or cast-iron skillet over medium-high heat.
2. Place jalapeños and unpeeled garlic on the comal. Roast, turning occasionally, until jalapeños are blistered and blackened in spots and garlic skins are charred, 8–10 minutes total.
3. Remove stems (and seeds if desired).
4. Peel garlic cloves and discard skins.
5. Finely dice the roasted jalapeños and garlic. Sprinkle lightly with kosher salt and mash into a smooth paste using the side of a knife or mortar and pestle.
Make the Aioli
1. In a bowl, combine mayonnaise, jalapeño–garlic paste, lime juice, and salt. Mix until smooth.
Form the Croquettes
1. Portion barbacoa into golf-ball–size portions (about 1½ oz each) and roll gently into smooth balls.
2. Three-Stage Breading: Roll croquettes lightly in flour; shake off excess. Dip in beaten egg, turning once; allow excess to drip away. Coat evenly with panko breadcrumbs until fully covered.
3. Fry: Heat oil to 350°F. Fry in batches for 2–3 minutes, until deep golden brown. Drain on a rack.
4. Serve: Spoon a small dollop of aioli on each croquette. Serve additional aioli on the side for dipping.
