Monday, August 3, 2009

10: Fritas

¾ pound ground chuck (80/20)
¼ pound ground pork
¼ cup milk
½ cup white bread, cubed, crusts removed (about two slices)
1 Tablespoon onion, minced
1 egg
1 Tablespoon ketchup
2 teaspoons salt
½ teaspoon paprika
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper

1. Measure out the milk in a measuring cup and add the bread cubes. Mix the bread in well so it can fully soak up the milk.
2. Mix the meats together and add in the soaked bread cubes, the beaten egg, ketchup, salt, paprika, Worcestershire sauce and black pepper.
3. Mix everything well, preferably with your clean hands, and form them into small meatball sizes.
4. Leave in the refrigerator for at least two hours before cooking. Overnight is best.
5. In a hot skillet, fry up the fritas, without added grease.
6. Flatten them out only once on the pan. You only want to render enough fat from the fritas to let them fry up properly but not to release the juices from the meat.
7. Cook on both sides and set aside as you cook them.
8. Open your potato rolls and place them, insides down, on the skillet to toast up and soak up some of the frita juices.
9. Place a frita patty inside each potato roll and top with ketchup, hot sauce and mini shoestring fries.
Makes about 16 fritas.
Note: for the Tailgating version, I added ¼ pound of ground chorizo to the meat mix. Good for spicier results.

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