Bocoles de Frijol. Black bean and masa cakes stuffed with goodness. This recipe called for the stuffing to be pork, but anything from fish to veggies could go great in these. The little pockets are made with a black bean paste and added to corn masa with a little baking soda and salt. Those are mixed until a soft, bouncy dough is formed and then rolled into balls. I used the tortilla press to flatten the first couple, then settled for my own hands for the rest. The little cakes were small but had to be thick enough to slit open and stuff things inside.
After flattening these little guys out, into the cast iron and oil they go. They had to fry for about seven minutes on each side in order to make them crispy on the outside and soft, fluffy and cooked on the inside. I drained them on paper towels to get rid of any excess oil. Next time I will experiment with less oil, but I decided to go for it on this first time.
I had made the pork and shredded it the night before along with the tomato sauce that was mixed in. Both were recipes from the book and tasted really delicious. I stuffed the pockets and began to devour them immediately. The dish also also called for sour cream and cotija cheese, but since I can’t eat either of those things I didn’t include them. Trust me, they didn’t need it.
Andrew was in heaven and he was lucky enough to be able to add the sour cream. He really liked these and thought they were one of the most unique things I’ve made.
A side dish was also called for. This fava bean snack was super tasty and so quick and simple to make. I almost ate the whole dish in one sitting. I never realized how much I really like fava beans.