The bocles are a traditional Mexican snack in the Huasteca area, such as Hidalgo, Puebla, San Luis PotosÃ, Veracruz, among other states. This elaboration consists of a thick dough disk, very similar to the chubby, but smaller and a little thicker. These are prepared with butter, which can be pork, vegetable, even beef. They are filled with different ingredients and stews. Also, on this occasion, we show you one of the most traditional bocles, bean bocles. In recipes we teach you how to make beans. Now you know, you don have to travel to Huasteca to try an exquisite Bocol, just this recipe and learn to prepare this Mexican Antojito. Lets cook!
| 🚻 6 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make beans: |
| 500 grams of nixtamalized corn dough 150 grams of butter 1 teaspoon of salt ½ cup of chopped coriander 3 leaves of epazote 1 cup of cooked whole beans ½ piece of chopped onion 200 grams of crumbled cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular at other parties, nothing spicy, in pan, |
Ingredients to make beans:
1. To start with the recipe for beans, first acquires or prepares the dough. To do this, you can choose to buy the dough already made in the tortillerÃas or in the supermarket or you can prepare it yourself. If you choose the second option, prepare it yourself, make with corn and water flour, the amount will depend on the instructions of the packaging, but normally for every kilo of flour 1.5 to 2 cups of water are used, but you must gradually test until you get the desired texture. If you use the mass already prepared, knead slightly to heat it and, if you feel very dry or lumpy, add a splash of warm water.
2. Gradually add the butter, which can be pork, beef or vegetable butter, also if you prefer you can use coconut oil or oil. Also, if you choose any of the latter, it will suffice with a half cup, just be careful that the dough does not acquire much. On the other hand, it also adds the teaspoon of salt and mix very well.
3. When the dough is well kneaded, add half a cup of chopped coriander and the epazote leafs also chopped, the Epazote will add an exceptional flavor, because it is well known that the combination with the bean is one of the best, since it raises its taste. Mix to completely integrate.
4. When you have integrated the coriander and the epazote to the dough, it is time to add the bean, the ideal is that it is whole, but you can also use ground beans or if you have refredo beans you can also use them. It also adds little by little and kneads to integrate completely.
5. Take a portion of the dough and blea a little with your hands and then press and give it a disk or chubby. It should be of a thickness not exceeding 2 cm, but it should not be very thin either, the size should not exceed the palm of your hand.
6. Take the bocles to a comal or a hot pan and cook on each side about 2 or 3 minutes or, until they are slightly roasted. Keep at a low average temperature to cook evenly and there are no raw bocol spaces.
7. You can serve beans, but if you want to provide a better presentation and a better flavor, add a little crumbled cheese and a little chopped onion. To eat the bocles with cheese and beans! Tell us in the comments your opinion and share with us a photograph of the final result.
