Huasteca corn cakes · Split and stuffed
Bocoles
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They are small, often only about 8 cm across, and the masa is traditionally worked with lard, which keeps them soft and rich.
Thick little masa cakes worked with lard, cooked on the comal, split open and filled with beans, fresh cheese, chicharrón or shredded meat at street stalls.
Why it's made this way: Bocoles belong to the Huasteca, the region that takes in southern Tamaulipas around Tampico.
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