Bocoles Recipe

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.

Course Antojitos

Cuisine Mexican

Keyword bocoles receta, bocoles recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 126kcal

Author Mely Martínez

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