Side dishe for 8
Corn Flour Bocoles
These small corn flour cakes combine butter, queso fresco, and cilantro before cooking on a hot skillet.
Typical price
$1.79for 4 servings
$0.45 per serving$1.79 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: mexicoinmykitchen.com
- 20 minstart to table
- Easydifficulty
- 8servings as written
- $typical cost tier
MexicanGluten-freeBudgetSide dishes
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Butter$0.40/oz typical | 2 oz | $0.80Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 1.25 oz | $1.07Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.14Typical price |
| Total for the servings shown | $3.58 | |
Pantry staples you likely have
Cornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 1 cup corn flour
- 1/2 tsp salt
- 4 tbsp butter or lard
- 1/3 cup crumbled queso fresco
- 3 tbsp chopped fresh cilantro
- 3/4 cup warm water
Steps
- Mix corn flour and salt in a bowl, then stir in warm water and rest the dough for 5 minutes.
- Knead in the butter or lard until the dough is soft and holds together.
- Divide the dough into 8 pieces and flatten each one into a thick round.
- Heat a large skillet over medium heat and cook the rounds for 4 minutes per side.
- Top the hot bocoles with crumbled queso fresco and chopped cilantro before serving.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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