How are you doing, internet users? At Paulina Cocina, we welcome you to another delicious new chapter of this blog. This time, gastronomy takes us on a journey to the Huasteca Potosina, a Mexican region located in the northeast of the country, to prepare some traditional Bocoles .
If you've never heard of bocoles , we're talking about "gorditas" tortillas , which are made with corn flour and can be filled or eaten alone, accompanied by different sauces and fresh cheese.
In this article, we'll take a brief look at their history, their differences with other delicacies, how to prepare them, and, of course, some tips for perfect results. At the end, you'll find a recipe for bocoles with optional ingredients to make it your own. Shall we?
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About the Bocoles
What are bocoles? The bocol is a kind of small gordita, but not just any gordita. This particular one is made with a dough made from nixtamalized corn mixed with lard (the magic touch) and, sometimes, a little beans and cilantro.
Bocoles are cooked on a comal, which gives them that unmistakable aroma of corn and tradition. Unlike other similar preparations, Huastecan bocoles have a denser texture and a unique flavor , thanks to the lard.
Once ready, these Huasteca gorditas can be filled in a variety of ways . From fresh cheese, shredded pulled pork , or even scrambled eggs , anything goes. In their most classic version, they're served plain, accompanied by spicy sauces .
The differences between a bocol and a gordita
What's the difference between these two recipes? The answer is simple: While flour gorditas are usually filled before or after baking and are larger, bocoles are smaller , more compact, and may not be filled.
In addition, the texture of bocoles is firmer thanks to the added lard, and they have a more intense flavor . In short, bocol is like the gordita's little, spoiled cousin.
Who invented bocoles and what is their origin?
The origin of the bocoles has its roots in the Huasteca , that Mexican region that includes parts of San Luis Potosí, Veracruz, Hidalgo, and even Tamaulipas.
It's believed this recipe originated as a way to take advantage of the region's typical ingredients: corn, butter, and beans . Furthermore, its small size and easy preparation made it ideal for farmers who worked long hours in the fields.
While there is no proper name behind this creation (it would be like looking for who invented pozole ), what we do know is that these Huasteca gorditas have been part of Mexican tables for generations, passing from grandmothers to grandchildren and from griddles to palates.
5 Characteristics of the Huastec Bocoles Recipe
- Masa: Nixtamalized corn flour, or corn dough, is mixed with pork lard, giving it its unique consistency and incredible flavor.
- Small size: They are smaller than gorditas, which makes them ideal as a snack.
- Versatility: They can be served alone or filled with a variety of options.
- Traditional Flavor: The use of simple ingredients like corn and lard connects with Mexican roots.
- Cooking on a comal: No frying, everything is done patiently on the comal, for a more natural flavor.
- Perfect with salsa: Whether it's red or green salsa (the kind used for huevos divorciados and many other dishes) or even salsa macha , the bocol is crying out for salsa.
- Suitable for any time of day: breakfast, lunch, dinner, or just a snack. They're always a good choice.
How to make bocoles with the easiest recipe
Making bocoles isn't rocket science, but it is an art. Basically, it involves preparing the dough with corn flour and lard, forming small gorditas (small gorditas ), and cooking them on a hot griddle.
Of course, you have to put love into the kneading and be patient when cooking them so that they are well- cooked on the inside and golden brown on the outside . The key is to achieve the perfect dough: not so dry that it falls apart, nor so wet that it can't be formed.
7 Tips for Making Perfect Huastec Bocoles
- Choosing good butter: Although it may sound obvious, the quality of the butter makes all the difference. It can be pork, beef, or vegetable-based for a lighter option.
- Use freshly made dough: It's always best to prepare homemade bocole dough and use it right away, whether with masa or corn flour.
- Wet your hands: To prevent the dough from sticking, it's a good idea to have a little water on hand.
- Don't rush the comal: Let it heat up thoroughly before adding the bocoles, so they don't stick and cook evenly. You can use a flat pan or griddle if you don't have a comal.
- Give them their time: Don't try to flip them before they've come off the griddle on their own. Patience is key.
- Experiment with fillings: fresh cheese, cottage cheese , refried beans or even a meat stew, anything goes.
- Try with oil For a lighter option, you can make the bocole dough with olive, corn or sunflower oil.
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Bocoles Recipe
Yields: 8 - 10 portions
Preparation time: 30 minutes
Ingredients
- 2 cups of corn masa or nixtamalized corn flour
- 1/4 cup of lard (or vegetable)
- 1/4 cup warm water (adjust as needed)
- 1/2 cup cooked beans (optional)
- 1 handful of chopped cilantro (optional)
- Salt to taste
- Optional fillings: fresh cheese or shredded meat
- Sauces to accompany
How to make bocoles in 5 steps
- In a large bowl, mix the corn masa, lard, and salt. If using nixtamalized corn flour, add the warm water little by little while kneading until a soft, homogeneous dough forms. If the dough is dry, add more water in small amounts; if it's sticky, sprinkle a little more flour.
- Add the cooked beans (whole or lightly mashed) and chopped cilantro to the dough, mixing until evenly combined.
- Divide the dough into small balls about the size of a ping-pong ball and flatten them slightly into discs about 1 cm thick.
- Heat a comal or smooth griddle over medium heat. Place the bocoles on the griddle and cook for 3-4 minutes per side or until golden brown and cooked through. Flip them over when they begin to brown slightly on the bottom.
- Serve the bocoles hot with sauces of your choice and fill with fresh cheese, shredded meat, or other options of your choice.
