• In a large saucepan, melt the butter over medium heat and add the onions.

  Cook the onions until soft and translucent.
• Add the garlic and quickly cook for about 30 seconds (Do not let the garlic burn or it will make the croquetas bitter).
• Add in all the spices and stir.
• Add in ½ cup flour and cook for 2 minutes while stirring.
• Continue cooking the flour, adding more flour a little at a time. The flour will get a little clumpy. This is normal.
• Slowly begin to add the milk all while whisking the mixture.

  Do not stop whisking. A thick sauce will begin to form.
• Add in the chopped pork.
• Stir the mixture together, making sure everything is incorporated.
• Transfer the mixture to a sheet pan and spread to flatten the mixture.
• Cover the croquette mixture with plastic wrap.

  Refrigerate for at least 2 hours or preferably overnight.

  Do not skip this part, it is important the mixture hardens some and solidifies.
• In separate bowls, add the whisked eggs, flour and bread crumbs.

Forming the Croquettes

• Remove mixture from the refrigerator.

  Roll one heaping tablespoon of the croquette mixture into a ball and then into a cigar log-like shape.

  About 2 inches long and 1 inch thick.
• Roll in the flour, then the egg and finally the bread crumbs.

  Set aside and repeat the process with the rest of the mixture.
• Put the croquettes either in the refrigerator or freezer for 30 minutes.

  After 30 minutes, they are ready to fry.

  If while forming the croquettes, the mixture begins to soften, refrigerate again until firm.

Frying the Croquettes

• Fill a cast-iron skillet or pan with oil to a depth of ½-inch.

  Heat oil over medium high heat for a few minutes or until you see ripples forming on the surface.
• Drop in one croquette to test the oil temperature. If it does not begin to sizzle immediately, then remove the croquette right away. Wait until the oil gets hot enough before trying again.
• Add a few croquettes to fit in a single layer without crowding. Reduce the heat to medium.

  Allow croquettes to cook and fry on one side until golden brown. Carefully flip over with a fork to brown on the other side.
• Once the croquettes are nice and golden, transfer them to a paper towel−lined plate to drain.

  Repeat with the remaining croquettes.
• Cool for a few minutes before serving.

  Note: They’re very hot and creamy and can burn your tongue, so be careful.

  Serve them hot, warm, or at room temperature.