The bocles are a traditional Mexican snack in the Huasteca area of many regions of Mexico, such as Hidalgo, Puebla, San Luis PotosÃ, Veracruz, among other states. The bocles are very similar to the Huasteca chubby, these are made with a thick mass disk prepared with butter and that can be filled with different ingredients and stews. Also, on this occasion, we provide you with a simple recipe to prepare some bocles combining the taste of an aged cheese or cheese with a paste from Chile. In recipes we show you how to make Mexican cheese mouths. Lets cook!
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make cheese mouths: |
| 500 grams of nixtamalized corn dough 200 grams of groove or vegetable butter 1 teaspoon of salt 1 handful of dry chiles 300 grams of fresh crumbled cheese 1 branch of coriander |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, in pan, |
Ingredients to make cheese mouths:
1. To start this recipe for cheese mouths, in a container place the corn dough, you can get it in tortillerÃas or in the supermarket, but if you prefer, you can prepare it with cornmeal adding warm water little by little even Get a manageable and firm mass. Combine butter by adding and integrating little by little with the dough.
2. When the dough and butter are integrated, add half a cup of coriander, it can be finely chopped or keep the entire sheet. Next, mix very well to integrate completely, let stand while preparing the filling.
3. For the filling, a handful of dry chiles can be, it can be tree or chili cascabel, it is without burning. Then, move in a crusher or blender with a splash of water to form a paste, you can also do it in a molcaje manually.
4. Mix the crumbled or grated cheese with the dry chili paste, you can use fresh cheese, cheese, panela cheese, old cheese or cotija, choose the one you like best. Also, mix very well until integrating, it is not necessary to add salt or extra condiments, as it will suffice with the salt of the cheese itself.
5. To assemble the cheese mouths, take a dough portion of more or less the size of your palm of the hand, bowling it a little and forms a kind of bowl to fill with the cheese and chili mixture.
6. Close the mouth with the same dough wrapping the filling, presses slightly and finishes forming the mass disk, it should not be very thin, if it is about 1 to 1.5 centimeters it is perfect.
7. Take the cheese mouths to a hot comal or pan, keep at an average temperature and cook them for about 2 or 3 minutes per side by watching do not burn.
8. When the cheese mouths are cooked, you can serve them. To eat!
