{"id":4129,"date":"2026-07-29T19:22:21","date_gmt":"2026-07-29T22:22:21","guid":{"rendered":"https:\/\/mut.cl\/cms\/?p=4129"},"modified":"2026-08-04T13:45:16","modified_gmt":"2026-08-04T16:45:16","slug":"croquetas-de-pernil-braseado","status":"publish","type":"post","link":"https:\/\/mut.cl\/es\/croquetas-de-pernil-braseado\/","title":{"rendered":"Croquetas de pernil braseado"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Pernil:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 1 pernil entero<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 kilo de cebolla<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 500 gr de zanahoria<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 200 gr de apio<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 2 dientes de ajo, cortados por la mitad<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 hojas de laurel<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 2 cucharadas de sal gruesa<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Salsa Bechamel:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 400 gr mantequilla<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 400 gr harina, para la bechamel<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 lt de leche entera, caliente<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1\u00a0 sal, para la bechamel<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> nuez moscada<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Apanado:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 300 gr harina, para apanar<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 5 huevos, batidos<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 300 gr Panko<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 2 lt aceite neutro, para fre\u00edr<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Preparaci\u00f3n<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Preparar el Mirepoix:\u00a0<\/span><\/li>\n<\/ol>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cortar en dados grandes cebolla, zanahoria, apio.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Reservar con el ajo cortadas por la mitad, laurel y la sal.<\/span><\/li>\n<\/ul>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sellar el pernil por todas sus caras en una olla grande , hasta dorar bien la piel y la carne.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Agregar el mirepoix reservado a la olla, sofre\u00edr 5 minutos. Cubrir el pernil con agua, tapar y cocinar a fuego bajo hasta que la carne se desprenda f\u00e1cilmente del hueso.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Desmenuzar: Retirar el pernil de la olla, dejar entibiar y desmenuzar la carne descartando hueso, piel y exceso de grasa.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hacer la salsa bechamel:\u00a0<\/span><\/li>\n<\/ol>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una olla aparte, derretir la mantequilla a fuego medio, agregar la harina y cocinar revolviendo 2-3 minutos sin dejar que tome color.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Incorporar la leche de a poco, sin dejar de revolver, hasta obtener una salsa lisa y espesa. Sazonar y reservar<\/span><\/li>\n<\/ul>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Relleno: Combinar la carne desmenuzada con la bechamel en partes iguales en peso, mezclando bien hasta integrar. Extender en una bandeja y llevar a refrigeraci\u00f3n hasta que est\u00e9 firme.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Formar las croquetas: Con la mezcla fr\u00eda, formar bolitas de 40 g cada una, compactando bien con las manos.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Apanar: Pasar cada bolita por harina, huevo y Panko.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fre\u00edr a 170-180\u00b0C y escurrir sobre papel absorbente.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">NOTA: Agregar una salsa a gusto para acompa\u00f1ar.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Pernil: 1 pernil entero 1 kilo de cebolla 500 gr de zanahoria 200 gr de apio 2 dientes de ajo, cortados por la mitad 1 hojas de laurel 2 cucharadas de sal gruesa &nbsp; Salsa Bechamel: 400 gr mantequilla 400 gr harina, para la bechamel 1 lt de leche entera, caliente 1\u00a0 sal, para la [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":4319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[681],"tags":[833,831,832],"piso":[48],"estacion":[],"tipo_dieta":[],"ocasion":[],"class_list":["post-4129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-del-chef","tag-cerdo","tag-croqueta","tag-pernil","piso-piso-2-el-mercado"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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