Cut the sweet or spicy chorizo into small pieces, as you prefer. Chop it in a food processor until very finely minced.

Cut the cheese into cubes. You can choose your preferred type of cheese. Since I don't like very strong cheeses, I used a mild semi-cured cheese. Process it in the food processor and set aside with the chorizo.

In the bread maker bowl, add 3 cups whole milk (700 ml), the chorizo, cheese, and flour. Place the bowl in the bread maker, cover, and start the jam program, which usually lasts about 1 hour and 20 minutes.

To prevent a crust from forming on the croquette dough, transfer it to a bowl and cover with plastic wrap while it cools. Refrigerate for about 6 hours, or overnight, once it reaches room temperature.

Now, shape the croquettes. With clean hands, take a portion of dough and gently form it into the most appealing shape you can. Once all the croquettes are shaped, coat them first in gluten-free flour. You can use a store-bought gluten-free flour blend or regular coating ingredients like cornstarch or rice flour.

Next, dip the croquettes in beaten egg, then coat with gluten-free breadcrumbs. For extra crunch, you can use a crispy gluten-free breadcrumb mix, but regular gluten-free breadcrumbs work too. To ensure a good coating, dip them twice in the breadcrumbs. This recipe makes about 37 medium-sized croquettes. If you don't plan to use them all, you can freeze the extras.

Finally, fry the croquettes, either in the air fryer or in a skillet with plenty of hot oil. If using the air fryer, preheat it to 400°F (200°C) for 3 minutes. Spray the croquettes with oil on both sides, then cook in the air fryer at 400°F (200°C) for 4 minutes. After 4 minutes, turn them over and cook for another 4 minutes.