Bocoles Recipes
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.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 6
Steps:
- 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 1/3-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.
Nutrition Facts : ServingSize 2 Bocoles, Calories 126 kcal, Carbohydrate 14 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 236 mg
MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- See how to poach eggs
- Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
- Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
- Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
- Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
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- In a saucepan, add the tomatoes and serrano peppers cover with water and bring to a boil of medium high heat. Once boiling, lower heat to a simmer and cook just until the tomato skins start to break, about 5-7 minutes. Drain and transfer to a blender. Add the garlic cloves and pinch of salt. Blend until smooth.
- Heat the oil over medium heat in a deep large skillet. Once the oil is hot, add the strained salsa. Bring a boil and then reduce to a low simmer. Cook until the sauce has slightly reduced, about 10 minutes.Set aside while you make the cakes. Just warm the salsa when the bocoles are almost done cooking.
- In a large mixing bowl, mix together the fresh masa, refried beans, baking powder, pinch salt and melted coconut oil. Throughly combine all the ingredients together.
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