Bocoles with Spicy Sweet Potatoes
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,...
- Servings: 6
Source: Herbivoracious
Ingredients
- For the sweet potato filling
- tablespoons oil
- white onion, diced
- garlic, minced
- medium sweet potatoes, peeled and finely diced
- or more jalapeno peppers, minced
- teaspoon cumin powder
- teaspoons powdered chile New Mexico
- teaspoon Kosher salt
- juice of 1 lime
- For the bocoles
- masa harina
- + 2 tablespoons warm water
- Kosher salt
- refried black beans
- 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 squeez