Entree: Mexico – Bajio Mexico — San Luis Potosi – Bocoles (Thick Corn Cakes)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) masa harina (nixtamalized corn flour)  
- 2 1/4 cups (540 ml) warm water, plus more if needed  
- 3 tbsp (45 ml) lard or vegetable shortening  
- 1 tsp (5 g) fine salt
- 1 1/2 lb (680 g) boneless pork shoulder, trimmed (for carnitas)
- 1 small white onion, halved (about 6 oz / 170 g)
- 3 garlic cloves
- 1 bay leaf
- 1/2 tsp (2 g) black pepper
- 1/2 cup (120 ml) orange juice (or 1 small orange juiced)
- 2 tbsp (30 ml) vegetable oil or pork fat, for crisping
- 1 1/2 cups (360 g) refried pinto beans (homemade or canned)
- 8 oz (225 g) queso fresco, crumbled (or 6 oz / 170 g shredded Oaxaca)
- 3 tbsp (45 ml) vegetable oil or lard for cooking bocoles
- 2 cups (150 g) green cabbage, thinly sliced
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 cup (240 g) salsa verde or red salsa (store-bought or homemade)
- 1/2 cup (75 g) white onion, finely chopped (for topping)
- 2 limes, cut into wedges
- Salt to taste

Instructions

Short Description:
Small, thick corn cakes made from masa, grilled or fried and stuffed with savory fillings — here filled with shredded carnitas, refried beans, and queso fresco to make a complete Bajio-style main course.

Regional Notes:
This San Luis Potosi / Bajio version emphasizes tender carnitas or chicharrón-style pork with refried beans and queso fresco, and the cakes are thicker and slightly crisped on a comal (griddle) or skillet. Unlike some coastal or southern variants, Bajio bocoles are hearty, often served as a standalone meal with simple slaw, crema, and salsa.

1. Prepare the carnitas: place the pork shoulder in a medium pot with the halved onion, garlic cloves (crushed), bay leaf, black pepper, and orange juice. Add enough water to mostly cover the pork (about 2 cups / 480 ml). Bring to a simmer, cover, and cook gently for 1.5–2 hours until fork-tender.  
2. Remove the pork, reserve 1/2 cup (120 ml) of the braising liquid, and shred the meat with two forks. Heat 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) pork fat in a skillet over medium-high heat, add shredded pork, pour in reserved braising liquid, and fry until edges are crisped and meat is golden (3–6 minutes). Season with salt to taste. Set aside.  
3. While pork cooks, mix the cabbage slaw: toss sliced cabbage with 2 tbsp (30 ml) lime juice, a pinch of salt, and half the chopped cilantro. Refrigerate until service.  
4. Make the masa dough: in a large bowl combine 3 cups (360 g) masa harina and 1 tsp (5 g) salt. Work in 3 tbsp (45 ml) lard or shortening until crumbly. Gradually add 2 1/4 cups (540 ml) warm water, mixing by hand until a soft, pliable dough forms. Dough should be moist but not sticky; add up to 2 tbsp (30 ml) more water if needed. Let rest 10 minutes covered with a damp towel.  
5. Portion the dough: divide dough into 12 equal balls (about 2.5 oz / 70 g each) for 12 bocoles (3 per serving). Keep balls covered to prevent drying.  
6. Form bocoles: place a dough ball between two sheets of plastic (cut from a freezer bag) and press in a tortilla press or with a heavy pan to a 3–4 in (7–10 cm) diameter, about 1/4–3/8 in (6–10 mm) thick. Remove top plastic. Spoon about 1 tbsp (15 g) refried beans in the center, 1 tbsp (15 g) shredded carnitas, and a small pinch of crumbled queso fresco. Place another pressed disc on top and seal edges by pressing gently around filling to enclose (or fold and pinch edges to make a flattened stuffed cake). Smooth edges so filling is enclosed. Repeat with remaining balls.  
7. Preheat a comal or large heavy skillet over medium heat. Add a little oil (1 tsp / 5 ml) if desired to help crisp. Cook bocoles for 3–4 minutes per side, pressing gently with a spatula, until both sides have golden-brown spots and are cooked through. For a crisper finish, after initial griddle time, shallow-fry finished bocoles in 2–3 tbsp (30–45 ml) oil in a skillet for 1–2 minutes per side until edges are crisp. Drain briefly on paper towels.  
8. Warm toppings: reheat refried beans if cold and keep carnitas warm. Set out crumbled queso, crema, salsa, chopped onion, and remaining cilantro.  
9. Assemble and serve: place 3 bocoles per person on each plate, top with a spoonful of crema, a drizzle of salsa, chopped onion, cilantro, and a lime wedge. Serve with cabbage slaw on the side to provide freshness and balance.  
10. Leftovers: refrigerate cooked bocoles in an airtight container for up to 2 days; reheat in a skillet to crisp before serving.