Bocoles

Mara Alpizar
Have you heard of bocoles? Bocoles are thick corn dough cakes filled, originating from Huasteca. Bocoles are very popular in Hidalgo, San Luis Potosí, Tamaulipas, and Veracruz, but the fillings and sizes vary from state to state. What are you waiting for to make this famous Mexican snack?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup corn masa flour
  • 1/2 teaspoons salt
  • 4 tablespoons lard
  • 3/4 cups water, warm
  • water, for the sauce
  • 3 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1 serrano chile, for the sauce
  • 1/4 cups cilantro, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • egg, with chorizo
  • black frijoles de la olla
  • 1/3 cups queso fresco, grated
Preparation
25 mins
10 mins
Low
  • In a bowl, mix the corn flour, salt, and lard until combined. Gradually add the water until achieving the desired consistency.
  • Shape bocoles of approximately 6 cm using a tortilla press. Cook on a griddle for 3-5 minutes on each side or until cooked through.
  • For the sauce: Blend the tomatoes, onion, garlic clove, green chili, cilantro, salt, and pepper. Set aside.
  • Open the bocoles in half, fill some with eggs and chorizo, and others with beans. Sprinkle the bocoles with cheese and serve with sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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