PREPARATION

• Chop the chorizo.

ELABORATION

• Throw the butter to the pan and melt it.
• Cook the chorizo with the butter.
• Add the flour and sauté it all.
• Throw the milk little by little.
• Put the bechamel in the blast chiller.
• Take the mixture and make it into balls.
• Tarnish the croquettes.
• Finally, immerse the croquettes in boiling oil and fry them.