BOCOLES 6 servings


3 morita peppers, opened, seeded, soaked
150 g (5 ¼ oz) añejo cheese
1 kg (2 ¼ lb) corn tortilla dough (masa)
2 tablespoons lard
salt to taste
plastic wrap, as needed


Food-process the peppers and cheese to form a paste.
Separately combine the dough with lard, salt and a bit water as required; knead until dough is smooth and manageable. Cover with plastic wrap and let stand for 15 minutes at room temperature.
Take small portions of the dough and form equally sized small balls. Place some of the peppers and cheese mixture in a depression previously made in the center of each ball. Close and shape the dough into a ball again, then flatten each ball with hands or a tortilla press, to form a thick disk no more than 8 cm (3 in) in diameter.
Warm a griddle or large skillet over medium heat and cook the bocoles.
Serve with boiled beans, or meat and egg recipes.


Two traditions—Mesoamerican-origin corn and pepper, alongside Spanish-introduced cheese and lard—coexist in this well-known antojito (corn-based snack) from the Huasteca region.


Mora chile