Bocoles de Frijol

bocolitos

These homemade bocoles are a traditional Mexican corn masa cake made with beans, cilantro, and lard. Simple ingredients and the cozy flavor of the Huasteca region.

prep 20

cook 20

total 40

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Ingredients

▢ 1 ½ cups masa harina
▢ 1 ⅔ cups water (room temperature)
▢ ½ teaspoon fine salt
▢ 1 cup black beans (cooked)
▢ 2 Tablespoons cilantro (chopped)
▢ 2 Tablespoons manteca (or your preferred cooking oil)

Instructions

In a bowl, mix masa harina, salt, and warm water until you have a soft dough.
Add the manteca (pork lard) and knead until it’s fully combined.
Fold in the black beans and cilantro, smashing them a bit with your hands so everything is evenly distributed.
With your hands, shape the dough into 8 small, thick patties. You can also use a tortilla press.
Heat a comal or skillet over medium heat. Place the bocoles on the hot surface and cook for about 2 minutes.
Flip and cook for 3-4 minutes. Turn once more and cook for 2 more minutes until firm and lightly golden.
Remove from the comal and cover with a kitchen towel to keep warm while you cook the rest.
Serve warm, topped with salsa and cheese, and enjoy every cozy bite.

Notes

Keep the dough soft; if it cracks, add a little more water.
If the dough feels sticky, wet your hands lightly when shaping.
Press gently if using a tortilla press so the bocoles stay thick.
Warm the comal well before cooking to prevent sticking. If a bocol sticks, wait a few seconds; it usually releases on its own.
Cover the cooked bocoles with a towel so they stay soft and warm.
They freeze well once cooked; reheat on a skillet with a bit of oil.

Nutrition Information