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Mexican Chorizo-Spiced Potato Croissants Recipe

Chorizo Butter Ingredients:
• 1 teaspoon cumin (2.5 grams)
• 2 teaspoons chile guajillo powder, optional (4 grams)
• 2 tablespoons paprika (15 grams)
• 1 teaspoon cinnamon (2.5 grams)
• 2 teaspoons onion powder (6 grams)
• 1 tablespoon peppercorns (7 grams)
• 1 teaspoon Mexican oregano (1 gram)
• Citric acid or lemon juice to taste
• ½ pound butter (1 stick / 227 grams)

Instructions for Chorizo Butter:
1. Melt the butter in a small saucepan over low heat.
2. Grind the black peppercorns and Mexican oregano into a fine powder using a spice grinder or mortar and pestle.
3. Stir in all the spices and lemon juice or citric acid to the melted butter.
4. Let it infuse for 5-10 minutes on low heat, then remove and strain if desired.
5. Set aside for brushing the potatoes.

Potato Croissant Ingredients:
• 2 large russet potatoes (about 600-700 grams total)
• Chorizo butter for brushing
• Peanut oil for frying, heated to 330°F (165°C)
• Salt to taste
• Crema, for serving
• Salsa macha, for serving
• Scallions, chopped, for garnish

Instructions for Potato Croissants:
1. Prepare the Potatoes:
• Peel and slice the potatoes thinly (about 1-2 mm thick) using a mandoline.
2. Layer and Roll:
• Brush each layer with chorizo butter, stacking them slightly offset to create layers.
• Roll the stack into a tight log, cut it in half, and place each half in a buttered muffin tin.
3. Bake:
• Cover tightly with foil and bake at 325°F (163°C) for 90 minutes, or until tender.
• Remove from the oven and chill in the fridge for at least 8 hours, or overnight.
4. Fry:
• Carefully unmold the potato croissants by warming the bottom of the tin to release the butter.
• Fry in peanut oil at 330°F (165°C) for 8-10 minutes until crispy and golden.
• Season with salt immediately after frying.
5. Serve:
• Plate the croissants with a drizzle of crema, a spoonful of salsa macha, and garnish with chopped scallions.
• Enjoy crispy, buttery, spicy layers with every bite!

Video Chapters:
0:00 The Mexican Potato Croissant
1:29 Chorizo Compound Butter Preparation
2:50 Tools Needed: Mandolin and Potato Peeler
3:47 Stacking and Layering the Potatoes
5:41 Building the Potato Croissant
6:38 Rolling and Shaping the Layers
7:40 Assembling in the Muffin Tin
8:09 Baking the Potato Croissant
8:40 Why Chill Overnight?
9:12 Memory from My Childhood
09:41 Removing from Tin with Blow Torch & Chop Sticks
10:29 Deep-Frying Tips for Perfect Layers
12:25 Final Touches and Plating

#acooknamedmatt #food #cooking

I Made CRISPY Mexican Potato Croissants Like a Michelin Chef
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