The bocles are a traditional Mexican snack in the Huasteca area, such as Hidalgo, Puebla, San Luis PotosÃ, Veracruz, among other states. It is a thick dough disk very similar to the chubby Huastecas, these are prepared with butter, which can be pork, vegetable and even beef. It can also be filled with different ingredients and stews, for example, cheese mouths and bean bocles are very popular. However, on this occasion, we show you how to prepare the base for some huastec bocles. In recipes, we show you how to make huastec bocles. Discover the traditional flavor!
| 🚻 6 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make huastec bocles: |
| 500 grams of nixtamalized corn dough 150 grams of pig butter or vegetable 1 teaspoon of salt ½ cup of chopped coriander para the filling: 300 grams of chicken 1 tomato chopped ½ chopped onion 2 Chile Serrano Picado Picado Picado Picado Picado |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in other parties, little spicy, in pan, |
Ingredients to make huastec bocles:
1. To make the recipe of Huastecos Bocols, first in a bowl beat the butter, which can be pork, beef or vegetable, with the teaspoon of salt. You must beat until cremated and until it has clarified slightly.
Trick: You can beat manually or with an electric blender.
2. Add the butter little by little in the same container with the nixtamalized corn dough. Next, mix very well until the ingredients are completely integrated.
Trick: We recommend adding the butter little by little and mixing with the hands or with a blender, so we will prevent large lumps.
3. Add half a cup of finely chopped coriander, if you prefer, you can also use the coriander only chopped or only the leaves. Next, mix very well until all the ingredients are completely integrated. In addition, if you observe that the dough is very dry, you can add a splash of warm water or chicken broth and then let stand while you continue with the recipe.
4. For the filling we will prepare a Mexican chicken. To do this, cut in pieces the chicken, which can be in fajitas or breast, you can even use crushed already cooked. If you decide to use crumbled chicken and when cooking you want to add seasoning, add some bay leafs and a couple of smell nails.
5. In a pan heat 2 tablespoons of vegetable oil and add the onion, tomato, serrano chili and chopped chicken. It also adds some salt and kitchen by constantly moving for 5-7 minutes, when ready, remove from heat and reserve.
6. To make the huastec bocles, take a portion of the mass prepared more or less the size of the palm of your hand. Then, Bolea a little and then flattened slightly and start providing disk or chubby shape, it must be a thickness of approximately 1.5 cm to 2 cm.
Trick: You can also use a press for tortillas and just press a bit to get the desired thickness.
7. On a comal or a hot pan, cook the bocles on each side for about 2-3 minutes. Also, keep the pan at an average low temperature so that the mouth is cook evenly and there is no raw dough. The bocol will be ready when the center looks slightly roasted.
8. To assemble the Huasteco Bocol, it takes one of the cooked bocles in the comal or pan and part in half with a knife. Next, stuffed with the Mexican chicken stew you prepared. Ready to eat! Tell us in the comments your opinion and share with us a photograph of the final result.
