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  Added: Apr 11, 2006  •  Visited (574)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Corn-Flour-And-Bean Cakes
(Bocoles)
What You Need:
  • 2 cups instant masa harilla (corn flour)
  • ˝ teaspoon salt
  • 1 cup water
  • ˝ cup mashed drained freshly cooked or canned pinto beans
  • 2 tablespoons vegetable oil
  • 8 freshly fried eggs
  • 1 pound freshly fried crumbled homemade chorizo sausage meat, or substitute 1 pound commercial chorizo sausages, skinned, crumbled and fried Salsa cruda, fresh red chili sauce or green chili sauce

  • How To Cook:
    1. Combine the masa hadna and salt in a deep bowl and, stirring constantly with a large spoon, pour in the water in a slow, thin stream. Add the mashed beans and beat vigorously with the spoon, or knead with your hands, until the dough is no longer sticky but is firm.

    2. Divide the dough into eight equal parts and shape each part into a flat round cake about 2˝ inches in diameter and ˝ inch thick. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze formsabove it.

    3. Fry the cakes for about 4 minutes on each side, turning them with a spatula when the bottoms are crisp and flecked with brown.To serve, place the bocoles on heated individual plates and cover each cake with a fried egg.

    4. Spoon the crumbled sausage meat over and around the eggs and top each serving with a little salsa cruda or chili sauce. Ladle the rest of the sauce into a sauceboat or small bowl and serve it separately with the bocoles.
     
    Serving Size: 4 to 8
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Grains & Cereals» Corn
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Cake & Muffins



     




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