Masa Cakes from Veracruz
Masa Cakes from Veracruz
BocolesPatricia Quintana, cookbook author and cooking instructor from Mexico City, has been a friend and source of information about Mexican cuisine for many years. Patricia taught me to make bocoles, fat little masa cakes that are served with eggs and sausage for breakfast in the Huasteca region of Veracruz, where Patricia's family owns a ranch. Sometimes bocoles are stuffed with cheese or beans.
Ingrediënten
Makes 12 bocoles
- 1 cup masa harina flour for corn tortillas
- ½ cup lukewarm tap water
- 2 tablespoons vegetable shortening plus 2 teaspoons
- ¼ teaspoon salt
Instructies
- Put the ingredients in a food processor and process until the mixture comes together to form a soft smooth dough.
- Remove from the processor and knead the dough by hand to test the moistness.
- The dough should be moist and soft, but should not stick to your hands.
- If too dry, moisten hands with water and work the dough until it reaches the desired consistency.
- Put the dough in a plastic bag and let rest for 20 to 30 minutes.
- Heat a comal, griddle, or skillet over medium heat.
- Flatten egg-size balls of dough—by hand or in a tortilla press— into small cakes 2½ to 3 inches in diameter and ¼ inch thick.
- Cook in a large, dry pan for 3 minutes on each side or until crusty and flecked with brown in spots.
- Serve bocoles warm.
Notes / Tips / Wine Advice:
To stuff the bocoles: When they are hot off the pan, slit an opening with a small sharp knife and slip in a small thin piece of cheese, such as Monterey Jack, Oaxaca, or asadero.
