Bocoles with Spicy Sweet Potatoes - Recipe
Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as anantojito (appetizer). I learned about them from Diana Kennedy's magnificient opus, My Mexico. For my version, I’ve replaced the pork filling with spiced up pan-fried sweet potatoes, and increase the portion to make them into a satisfying vegetarian entrée.
There is a lot of confusion about sweet potatoes and yams, which aren’t even related. The sweet potatoes I want you to use for this have a dark orange-brown skin and orange flesh. You may well find them labeled yams in your grocery!
The cakes fry up with a crispy exterior and somewhat creamy inside. If you have had an Indian dosa, which is made from a lentil batter, the crust is kind of like that. My kids love them too; the older one now calls them "yummy cakes".
Serve the bocoles with Jicama, Orange and Radish Salad, guacamole, or the salsa of your choice.
If you don’t have refried black beans, just cook ½ an onion and 2 cloves of garlic in a couple tablespoons of oil, add cooked black beans and a little oil and mash them to a smooth puree, adding water as needed. Season to taste.
Bocoles with Spicy Sweet Potatoes
Gluten-free, vegan optional / Serves 6 / 40 minutes
- For the sweet potato filling:
- 2 tablespoons oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 2 medium sweet potatoes, peeled and finely diced
- 2 or more jalapeno peppers, minced
- 1 teaspoon cumin powder
- 2 teaspoons powdered chile New Mexico
- 3/4 teaspoon Kosher salt
- juice of 1 lime
- For the bocoles:
- 2 ½ cups masa harina
- 1 ½ cups + 2 tablespoons warm water
- Kosher salt
- 2 cups refried black beans (Ducal brand is good or make your own)
- 2 teaspoons baking powder
- vegetable oil for pan frying
- For serving:
- shredded romaine lettuce
- Mexican crema or sour cream
- optional: pomegranate seeds
- Jicama, Radish and Orange Salad, guacamole, or salsa of your choice, or a squeeze of lime juice
- Put the oil in a large skillet over medium heat. Saute the onion and garlic for 1 minute. Add the sweet potatoes, jalapeno, cumin, chili powder, and 3/4 teaspoon of salt. Cook, stirring occasionally until the sweet potatoes are fully tender. Mix in the lime juice. Taste and adjust seasoning; they will likely need more salt. Feel free to make the filling spicier if that suits you.
- Mix the masa harina with the warm water and ¼ teaspoon salt. Beat with a wooden spoon until smooth. If the dough is very stiff and crumbly, beat in a few tablespoons of warm water.
- Add the refried beans and baking powder; use your hands to mix thoroughly. Taste and add more salt if needed. (The dough can be refrigerated overnight at this point if you like).
- Heat 1/8" of oil in a large skillet over a medium-high flame. Make golf-ball sized balls of the dough and pat them between your hands into a pancake about 1/4" thick. Fry for about 3 minutes on each side until brown on the outside and cooked but still soft on the inside.
- Serve immediately, on a bed of shredded lettuce, topped with a generous amount of the sweet potato filling, and garnished with the crema and optional pomegranate seeds. Pass the salad, salsa, or guacamole on the side.
