Bocoles are a cherished staple in Latin American cuisine. These masa and bean cakes not only celebrate tradition but also offer a delicious way to repurpose leftover or overcooked beans, turning kitchen leftovers into crispy, savory treats. They are crispy on the outside and deliciously tender and savory inside.
Ingredients:
- 1 1/2 cups masa harina
- 1 cup refried beans
- 1 cup warm water (plus more if needed)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Vegetable oil for frying
- Avocado and Cilantro for serving
Serve with Salsa Macha or Roasted Ancho, Tomato and Garlic Sauce
Instructions:
2. Mix Masa Dough:
- In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough comes together. It should be soft and pliable but not sticky. If it's too dry, add a little more water, a tablespoon at a time.
3. Combine Dough and Beans:
- Mix the mashed beans into the masa dough until well combined.
4. Form Cakes:
- Take a small amount of the masa and bean mixture (about the size of a golf ball) and roll it into a ball. Then flatten it between your palms to form a thick disk or patty, about 1/2 inch thick. Repeat with the remaining dough.
5. Fry the Cakes:
- In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium heat until hot but not smoking. Carefully add the masa and bean cakes to the hot oil, working in batches if necessary to avoid overcrowding the pan.
- Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
- Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
6. Serve:
- Serve the becoles de frijol hot, either as a side dish or as a main course accompanied by salsa, guacamole, sour cream, or any other toppings you like.
Enjoy your delicious becoles de frijol! They're crispy on the outside, soft and flavorful on the inside—a perfect combination of masa and beans.
