Bocoles are small, thick, rustic corn cakes from the Huasteca region of Mexico. Think of them as little gordita-style patties, but simpler and more countryside in spirit.

Bocoles de Frijol on a clay platter with a bowl of salsa in the middle, and a bowl with guacamole on the background.

Bocoles are made with corn masa, shaped into small disks, and cooked on a comal until they puff slightly and develop a toasty crust.

People mix ingredients like black beans, cheese, or chicharrón into the masa itself, and enjoy the them warm or sometimes even with a little honey or piloncillo syrup on top.

They’re humble and hearty, the kind of thing abuelas make early in the morning to enjoy with café de olla. They are also called bocolitos, because honestly, we Mexicans put diminutives on everything!

Close-up of bocoles topped with salsa and guacamole.

How to Make Bocoles de Frijol

In a big bowl, mix the masa harina, salt, and warm water with your hands until the dough comes together.

It should feel soft and a little warm, like it wants to stick to your fingers but doesn’t quite. If it feels dry, just splash in a tiny bit more water.

Once it looks right, add the manteca and keep kneading until it disappears into the dough. You’ll feel when it gets smoother and a little softer.

Now add the black beans and cilantro. Don’t worry if the beans break a little; actually, give them a gentle squeeze with your fingers so they mix better.

You just want them scattered throughout the dough, not sitting in one big chunk.

Masa mixed with black beans and cilantro in a bowl.

Take a handful of dough and shape it into a small, thick patty with your hands, something like the size of your palm, but chubby.

Make about 8 of them. If you’re using a tortilla press, press very gently. Bocoles are meant to be chunky and rustic, not thin like tortillas.

Raw bocoles shaped on a kitchen countertop and a bowl with masa on the side.

Heat your comal or skillet over medium heat. Once it’s nice and warm, place the bocoles on the surface.

Let them cook for about 2 minutes so they set and get a light crust.

Flip them and cook for another 3–4 minutes, then flip once more for about 2 more minutes until they feel firm and look lightly golden. They should smell toasty and delicious.

Bocoles with beans fully cooked on a comal.

As each one finishes cooking, tuck it under a clean kitchen towel to keep it warm and soft while you finish the rest.

Serve your bocoles de frijol warm, topped with your favorite salsa and a little cheese. They’re simple, comforting, and perfect for eating right at the stove with a friend.

Bocoles de Frijol served in a traditional Mexican clay platter.

You can enjoy this rustic recipe with hot drinks like coffe or atole. Here are a few flavors of atole I recommend to enjoy with:

Tips & Notes

Keep the dough on the softer side. If it starts cracking when you shape the patties, don’t worry, just sprinkle in a little more warm water and it’ll come back to life.
On the other hand, if it feels a bit sticky, dip your fingertips in water or rub a tiny bit of oil on your hands. It makes shaping so much easier.
Make sure your comal is already hot before you start cooking. A warm comal helps the patties form that first little crust, so they don’t stick or fall apart.
And speaking of sticking, if one doesn’t want to let go when you try to flip it, give it a few seconds. Most of the time it releases on its own once the bottom is cooked.

Bocoles Huastecos on a platter with a bowl of fresh salsa in the middle.

Storing

Keep the cooked ones under a kitchen towel. It keeps them warm and also helps them stay soft and tender until serving time.

If you have leftovers, just allow them to cool down completely, then wramp them in plastic wrap and keep them in the fridge where they’ll last for up to 3-4 days.

To reheat them, brush them slightly with a bit of oil and place them on a hot comal, turn them a couple of times until warm again.

More Traditional Mexican Recipes

Authentic Tlacoyos de Frijol Recipe

Gorditas Recipe With Maseca

Oaxacan Tetelas

Quesadillas Fritas, the real Mexican street food recipe.

Hope you love this recipe as much as I do! Come hang out with me on Pinterest, Instagram, Facebook, TikTok, or YouTube, and share your photos or tag me so I can cheer you on. Thanks for cooking with me today!

Video Tutorial

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Bocoles de Frijol

author Maricruz Avalos Flores

bocolitos

These homemade bocoles are a traditional Mexican corn masa cake made with beans, cilantro, and lard. Simple ingredients and the cozy flavor of the Huasteca region.

prep 20

cook 20

total 40

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Ingredients

▢ 1 ½ cups masa harina
▢ 1 ⅔ cups water (room temperature)
▢ ½ teaspoon fine salt
▢ 1 cup black beans (cooked)
▢ 2 Tablespoons cilantro (chopped)
▢ 2 Tablespoons manteca (or your preferred cooking oil)

Instructions

In a bowl, mix masa harina, salt, and warm water until you have a soft dough.
Add the manteca (pork lard) and knead until it’s fully combined.
Fold in the black beans and cilantro, smashing them a bit with your hands so everything is evenly distributed.
With your hands, shape the dough into 8 small, thick patties. You can also use a tortilla press.
Heat a comal or skillet over medium heat. Place the bocoles on the hot surface and cook for about 2 minutes.
Flip and cook for 3-4 minutes. Turn once more and cook for 2 more minutes until firm and lightly golden.
Remove from the comal and cover with a kitchen towel to keep warm while you cook the rest.
Serve warm, topped with salsa and cheese, and enjoy every cozy bite.

Notes

Keep the dough soft; if it cracks, add a little more water.
If the dough feels sticky, wet your hands lightly when shaping.
Press gently if using a tortilla press so the bocoles stay thick.
Warm the comal well before cooking to prevent sticking. If a bocol sticks, wait a few seconds; it usually releases on its own.
Cover the cooked bocoles with a towel so they stay soft and warm.
They freeze well once cooked; reheat on a skillet with a bit of oil.

Nutrition Information

Bocoles