Directions

1. Croquette Directions: 

   1. In a small pot, boil potatoes with skin on for 45 minutes or until soft. Remove from water and let cool for an hour. Peel Potatoes and mash with a fork in a medium bowl.

   2. To the potatoes add the Masa, eggs, cheeses, 2 Tablespoons salt, pepper and garlic. Mix until homogenous. 

   3. Shape into ½ inch balls (approx. 50) and place on a cookie sheet lined with parchment.

   4. Roll the balls in the breadcrumbs and place back on the cookie sheet. Freeze for at least an hour before cooking.

   5. In a 350°F fryer, carefully add 10 balls at a time, turning as they get brown.

   6. Cook for 3 minutes or until golden brown.

2. Pineapple Adobo Sauce Directions: 

   1. In a small pan over medium heat combine pineapple tidbits with juice and smoked paprika and heat for 1 minute. Add Pineapple juice, adobo and simmer for 2 minutes.

   2. Separately, add corn starch to water and mix slurry into sauce. Cook for 2 minutes. Keep warm for service.

3. To serve:

   1. Drain excess grease from croquettes and serve with smoked pineapple adobo sauce.

   2. Garnish with cilantro for a side item or shareable for the whole table.