Bocoles are a traditional Mexican snack from the Huasteca area, such as Hidalgo, Puebla, San Luis Potosí, Veracruz, among other states. It is a thick disc of dough very similar to the gorditas huastecas, these are prepared with lard, which can be pork, vegetable and even beef. It can also be filled with different ingredients and stews, for example, cheese bocoles and bean bocoles are very popular. However, on this occasion, we show you how to prepare the base for some Huastecan bocoles. In this article we teach you how to make bocoles huastecos. Discover the traditional flavor!
Ingredients to make Bocoles huastecos:
• 500 grams of nixtamalized corn dough
• 150 grams of lard or vegetable
• 1 teaspoon salt
• ½ cup chopped cilantro
• For the filling
• 300 grams of chicken
• 1 chopped tomato
• ½ onion, chopped
• 2 chopped Serrano peppers
How to make Bocoles Huastecos:
To make the bocoles huastecos recipe, first in a container, beat the lard, which can be pork, beef or vegetable, with the teaspoon of salt. You must beat until creamy and until it has lightened slightly.
Trick: you can beat manually or with an electric mixer.
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.
Tip: we recommend adding the butter little by little and mixing with your hands or with a mixer, this way we will avoid leaving large lumps.
Add half a cup of finely chopped cilantro, if you prefer, you can also use the cilantro just chopped or just the leaves. Next, mix very well until all the ingredients are completely integrated. Also, if you notice that the dough is very dry, you can add a splash of warm water or chicken broth and then let it rest while you continue with the recipe.
For the filling we are going to prepare a Mexican style chicken. To do this, cut the chicken into small pieces, which can be in fajitas or breast, you can even use already cooked shredded. If you decide to use shredded chicken and when cooking you want to add seasoning, add a few bay leaves and a couple of cloves.
In a pan, heat 2 tablespoons of vegetable oil and add the onion, tomato, Serrano pepper and chopped chicken. Also, add a little salt and cook stirring constantly for 5-7 minutes, when ready, remove from heat and reserve.
To make the bocoles huastecos take a portion of the prepared dough about the size of the palm of your hand. Next, roll it up a bit and then flatten it slightly and begin to form a disk or chubby shape, it should be approximately 1.5 cm to 2 cm thick.
Tip: You can also use a tortilla press and just press down a bit to get the desired thickness.
On a hot griddle or frying pan, cook the bocoles on each side for about 2-3 minutes. Also, keep the pan at a medium low temperature so that the bocol cooks evenly and there is no raw dough left. The bocol is ready when the center looks slightly toasty.
To assemble the bocol huasteco, take one of the bocoles cooked in the Comal or pan and cut it in half with a knife. Next, fill with the Mexican chicken stew that you prepared. Ready to eat!
With what to accompany the bocoles huastecos
If you wish, you can fill with any other stew of your choice, such as:
• Chicken Tinga
• Old beef clothes
• Pork roast
• Mushroom tinga
• Pot beans
Also, to accompany the bocoles huastecos, you can add a touch of sour cream and crumbled cheese. You can also add any sauce of your choice:
• Egg sauce
• Molcajete sauce
• Macha sauce
• Sriracha sauce
• Tampico sauce
• Cabrales sauce
