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You are here: Home » Recipes » Antojitos

Bocoles, Corn Masa Cakes

Published: Aug 30, 2016 · Updated: Feb 24, 2020 by Mely Martínez

JUMP TO RECIPE

These little circular dough treats are called Bocoles in the Huasteca region of Mexico. As I’ve mentioned before, the Huasteca region is formed by several states, including Veracruz, Tamaulipas, San Luis Potosi, Hidalgo, and some areas of Queretaro and Puebla.

Bocoles, Corn Masa Cakes

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Bocoles, corn masa cakes recipe | Mexican Recipes


These delicious corn dough patties can be eaten for breakfast, lunch, or dinner. They can be served plain, with cheese, or stuffed like a gordita. Some of the fillings are pork cracklings in salsa, eggs, picadillo, refried beans, and cheese. In some towns, this recipe is made using suet or lard, but since those types of fats are not available everywhere (and some people don’t like their taste), we will be using butter.

This is one of the humblest meals you can find in our gastronomy, and it has been made for generations. Especially in more rural areas, people will have these patties for breakfast or dinner with coffee. I love that you can make a batch of them and just reheat a couple to have along with your afternoon cup of coffee.

There are other versions of these patties where the dough is mixed with black beans.

How to make Bocoles, Corn Masa Cakes

JUMP TO FULL INSTRUCTIONS

Bocoles, corn masa cakes recipe | Ingredients

Notes:

  • In case you don’t find the Mexican cheese, you can use other cheeses like feta or parmesan (these two are a little salty, so omit the salt mentioned in the ingredients list if using them). You can also use some shredded cheese, like Monterrey, if none of the others are available.
  • The instructions for this recipe call for a tortilla maker, but you can also form the patties by hand if you are up to it.
  • While forming the patties, have a small bowl with warm water close by, that way you can moisten your fingertips in order to smooth the edges of the patties. I recommend this because corn dough tends to dry up quickly, making it difficult to shape.
Bocoles, corn masa cakes recipe | step by step instructions

DIRECTIONS:

  • Place the corn flour, salt, butter, and cheese in a bowl, and stir to mix well. Once these ingredients are completely mixed, add the chopped cilantro.
  • Slowly add the warm water and knead to form a soft dough, it will feel a little sticky. The total kneading time will be about 4-5 minutes. Divide the dough into 8 small balls.
  • Heat the griddle over a medium heat, and, using a paper napkin, dab the surface with a little oil. These little patties sometimes tend to stick to the griddle.
  • To form the patties/bocoles, place each ball of dough between to pieces of plastic, place on your tortilla maker, and gently press down to form a circle of 2-½ inches in diameter and about ⅓-in thick.
Bocoles, corn masa cakes recipe | Free
  • Place each formed patty on the hot griddle and cook for 2-½ minutes, then turn and cook for 3-½ to 4 minutes and then turn again to cook for 2 more minutes. Remove from the griddle and cover with a kitchen napkin to keep them warm while you cook the rest of the dough.
Bocoles, corn masa cakes recipe | Mexican Recipes


Serve topped with salsa, with a cup of coffee for breakfast or dinner. You can also serve them with a bowl of black bean soup, or some delicious creamy guacamole. Enjoy!

Check the recipe for the creamy guacamole bellow.

Creamy guacamole recipe

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More recipes:
Mexican Corn on Cob
Gorditas Recipe

Bocoles Recipe

Mely Martínez
These delicious corn dough patties can be eaten for breakfast, lunch, or dinner. They can be served plain, with cheese, or stuffed like a gordita. Some of the fillings are pork cracklings in salsa, eggs, picadillo, refried beans, and cheese.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Antojitos
Cuisine Mexican
Servings 8
Calories 126 kcal

Ingredients
  

  • 1 cup of corn flour
  • ½ teaspoon salt
  • 4 tablespoons butter or lard
  • ⅓ cup crumbled queso fresco*
  • 3 Tablespoons of chopped fresh cilantro or mint
  • ¾ cup warm water

Instructions
 

  • Place the corn flour, salt, butter, and cheese in a bowl, and stir to mix well. Once these ingredients are completely mixed, add the chopped cilantro.
  • Slowly add the warm water and knead to form a soft dough, it will feel a little sticky. The total kneading time will be about 4-5 minutes. Divide the dough into 8 small balls.
  • Heat the griddle over a medium heat, and, using a paper napkin, dab the surface with a little oil. These little patties sometimes tend to stick to the griddle.
  • To form the patties/bocoles, place each ball of dough between two pieces of plastic, place on your tortilla maker, and gently press down to form a circle of 2-½ inches in diameter and about ⅓-in thick.
  • Bocoles, corn masa cakes recipe
  • Place each formed patty on the hot griddle and cook for 2-½ minutes, then turn and cook for 3-½ to 4 minutes and then turn again to cook for 2 more minutes. Remove from the griddle and cover with a kitchen napkin to keep them warm while you cook the rest of the dough.

Serve topped with salsa, with a cup of coffee for breakfast or dinner. You can also serve them with a bowl of black bean soup, or some delicious creamy guacamole. Enjoy!

    Notes

    In case you don’t find the Mexican cheese, you can use other cheeses like feta or parmesan (these two are a little salty, so omit the salt mentioned in the ingredients list if using them). You can also use some shredded cheese, like Monterrey, if none of the others are available.
    The instructions for this recipe call for a tortilla maker, but you can also form the patties by hand if you are up to it.
    While forming the patties, have a small bowl with warm water close by, that way you can moisten your fingertips in order to smooth the edges of the patties. I recommend this because corn dough tends to dry up quickly, making it difficult to shape.

    Nutrition

    Serving: 2BocolesCalories: 126kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 18mgSodium: 236mgPotassium: 6mgVitamin A: 225IUCalcium: 30mgIron: 0.1mg
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    Reader Interactions

    Comments

    1. Sylvia Berrios

      December 16, 2021 at 6:52 pm

      5 stars
      Stumbled upon your page because I was looking for recipes with the big bag of Maseca Instant Corn Masa Mix! Love this easy to do recipe and I got all the ingredients so guess what I'm making on my day off tomorrow? 😅 I'm Puertorican but I love some.of the Mexican cuisines I encounter a d this fits the bill for what I need the corn masa for. Thank you for sharing and I look forward to breakfast, lunch, and dinner! 😉🙏🇵🇷

      Reply
    2. Hmayer

      July 26, 2020 at 4:51 pm

      5 stars
      EXCELLENT! Great flavor and consistency.

      Reply
    3. Dee Duncan

      April 19, 2020 at 10:05 pm

      My grandma made corn cake enchiladas with cheese onion dill pickle and olives. She stacked in the shape of pyramid. The recipe was my great grandmas and she was from Sonora. I can't remember making cakes., Except we poured batter like pancakes. I'd this an original use of corn cakes

      Reply
      • Mely Martínez

        April 21, 2020 at 9:53 am

        Hello Dee,
        I'm not sure about the dill pickle, did she added ground beef?

        Reply
    4. liz

      March 04, 2017 at 2:56 pm

      5 stars
      Buenos dias Mely,

      Mil gracias por todas tus recetas me encanta tu pagina. Recientemente hice el pastel de las tres leches para la escuela de mi hija y me quedo excelente así como lo recuerdo de cuando vivía en Mexico.

      Esta manana estoy experimentando con la receta de los bocoles. Te comento que yo nací y crecí en Veracruz y la verdad me dio mucha nostalgia ver esta receta por que extraño mucho mi país y su comida. Hable por teléfono con mi tía (que es una experta en cocina mexicana) y me dio algunos tips extra que quizás quieran probar. Puedes utilizar frijoles refritos o requesón y revolverlos con la masa como variación a la receta original. También para los que no quieran utilizar mantequilla pueden substituir las cucharadas de mantequilla por aceite de oliva como 2 de mantequilla y 2 de aceite, pueden experimentar para ver como prefieren. Los bocoles tipicamente en Veracruz los cortan a la mitad por en medio y los rellenas con lo que gustes como queso panela o fresco, aguacate, salsa etc. Esta mañana desayunamos bocoles y nos quedaron deliciosos. Mil gracias por tu tiempo y dedicación y por compartir tus recetas y cultura de Mexico. Mi hija y yo estamos aprendiendo mucho de nuestro hermoso Mexico a travez de tu pagina.

      Eternamente agradecidas,

      Liz & Elizabeth

      Reply
      • mmartinez

        March 05, 2017 at 1:22 pm

        Hola Liz & ELizabeth,

        Muchas gracias por visitar el blog y tu comentario. Y si tienes razón, como lo menciono en el segundo párrafo de arriba, los bocoles también se rellenan, de hecho, así los venden en Tampico, y se utiliza también manteca de res como otra opción de grasa, se hacen según el cocinero y lo que tenga a la mano enla cocina. Muy buena tu aportación de que se puede utilizar aceite de oliva. Muchísimas gracias por tu amable visita. Happy cooking!

        Reply
    5. John Cochrane (Ottawa, ON)

      September 06, 2016 at 4:25 pm

      5 stars
      Buenos Dias Mely;

      We made these yesterday for our Labour Day BBQ instead of our normal corn tortillas. . . they were INCREDIBLE!!! Light, flaky, beautiful corn taste, perfect with pico de gallo, guacamole, refried beans, just about anything!!!

      They are so easy to make.

      We couldn't find queso fresco so we used ricotta.

      Thank you for this recipe. . . it will definitely be used regularly!!!

      Reply
      • mmartinez

        September 06, 2016 at 5:22 pm

        Hello John,

        It's so nice to know you tried the recipe and like it. You just put a smile on my face! 😉

        Reply
    6. Anonymous

      September 01, 2016 at 1:20 am

      Hi Mely, In the photo you show tiny little peppers. My dad used to eat these. What are they called? Where did you find them? Looking forward to try this recipe.

      Reply
      • mmartinez

        September 01, 2016 at 1:51 pm

        Hello,

        These little peppers had many different names in Mexico, depending on the region, since they are a little different from place to place, some are round, while others have a pointy end. I found them at the Latin store, this is the time of the year when you can find them. Here in the States people call them bird peppers. You can read more about them here: Pickled Bird Peppers and here: Salsa Molcajeteada

        Enjoy!

        Reply
    7. Andrew Mendelsohn

      August 31, 2016 at 8:33 pm

      By "corn flour" do you mean what in the US is called "Corn Starch"? Or "Corn meal"? These look so good I don't want to use the wrong ingredient

      Reply
      • mmartinez

        August 31, 2016 at 8:55 pm

        Hello Andrew Mendelsohn,
        Is the one sold as Instant Corn Masa Mix to prepare tortillas, tamales and atoles. Check this link: http://amzn.to/2bSy4gH to see a picture of the package.
        I'm sure you can find it at your local grocery store in the Hispanic or Latin section. Enjoy and happy cooking!

        Reply
      • John Cochrane (Ottawa, ON)

        September 06, 2016 at 4:21 pm

        Hi Andrew, we use Masa Harina (Brand name,) It is easily found in most specialty store. Hope this helps. 🙂

        Reply
    8. klawdya

      August 31, 2016 at 2:54 pm

      5 stars
      Ooooh. These look delicious! I'm going to try this recipe.

      Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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