Bocoles are a traditional Mexican snack from the Huasteca area of many regions of Mexico, such as Hidalgo, Puebla, San Luis Potosí, Veracruz, among other states. The bocoles are very similar to the gorditas huastecas, these are made with a thick disk of dough 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 bocoles combining the flavor of an aged cheese or quesillo with a chili paste. In this article we teach you how to make Mexican cheese bocoles. Let’s cook!
Ingredients to make Bocoles de queso:
• 500 grams of nixtamalized corn dough
• 200 grams of lard or vegetable lard
• 1 teaspoon salt
• 1 handful of dried chilies
• 300 grams of fresh crumbled cheese
• 1 sprig of coriander
How to make cheese bocoles:
1. To start this recipe for bocoles de queso, place the corn dough in a container, you can get this in tortilla shops or in the supermarket , but if you prefer, you can prepare it with corn flour adding warm water little by little until you get a manageable and firm dough. 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 whole leaf. Next, mix very well until completely integrated, let stand while you prepare the filling.
3. For the filling, toast a handful of dried chili peppers, it can be tree chili or cascabel chili, toast without burning. Then, grind in a grinder or blender with a splash of water to form a paste, you can also do it manually in a molcajete.
4. Mix the crumbled or grated cheese with the dry chili paste, you can use fresh cheese, quesillo, panela cheese, aged or cotija cheese, choose the one you like the most. Likewise, mix very well until integrated, it is not necessary to add salt or extra condiments, since the salt of the cheese itself will suffice.
5. To assemble the cheese bocoles, take a portion of dough about the size of your palm, roll it up a bit and form a kind of bowl to fill with the cheese and chili mixture.
6. Close the bocol with the same dough wrapping the filling, press lightly and finish forming the disk of dough, it should not be too thin, and if there is about 1 to 1.5 centimeters left it is perfect.
7. Take the cheese balls to a hot comal or frying pan, keep at a medium temperature and cook them for about 2 or 3 minutes per side, making sure they don’t burn.
8. When the cheese bocoles are cooked, you can serve them. To eat!
With what to accompany the cheese bocoles
The best way to accompany these bocoles huastecos is with a good sauce, for this reason, we offer you different exquisite Mexican preparations:
- Green tomato sauce
- Pasilla chili sauce
- Habanero chili sauce
- Egg sauce
- Pineapple habanero sauce
