One of my favorite things about living in Mexico City is getting fresh masa from our local tortilleria. There is nothing better than freshly made masa. It doesn't get much better than fresh masa, does it? I am trying to make as many recipes that feature fresh masa as I can because I probably will not be in Mexico City much longer. I love Mexico City; however, I think that Hector + I miss Michigan too much. More on that later.
Now, back to this masa. Nothing that I have had in the U.S. compares to the masa here in Mexico and I will miss it oh so much.
Remember the masa recipe that I promised a few days ago? Here it is! This recipe for Masa + Black Bean Cakes {Bocoles de Frijol} uses the refried beans that I shared earlier in the week. You guys, these little masa cakes are so good. Plus, they are easy to make. Only a few ingredients are needed to create these delicious little snacks or light entree.
The refried beans get mixed right into the masa, which then is formed into little cakes. Then the formed cakes go onto a comal, griddle, or non stick skillet and cook until golden brown.
Once the masa + beans cakes have been cooked, they are dipped into a simple homemade tomato salsa. The salsa can also be made a day before you plan on making the bocoles. The salsa creates a softer outside while still firm on the inside. Serve right away with extra salsa and garnish with some chopped cilantro and onion. Oh, and maybe some avocado slices because everything is better with avocados.
These little snacks would be perfect to serve as a light lunch, a fiesta and game days. Really anytime is perfect for these little Masa + Black Bean Cakes.

Masa + Black Bean Cakes {Bocoles de Frijol}
Masa + Black Bean Cakes {Bocoles de Frijol} use refried beans and fresh masa to make little cakes. They are easy to make. Only a few ingredients are needed to create these delicious little snacks or light entree! Serve at your next fiesta!
Ingredients
For the Salsa:
- 6-7 Roma Tomatoes
- 2 Serrano Chiles, stems removed
- 2 Garlic Cloves
- Pinch Sea Salt
- 1 Tablespoon Olive Oil
For the Masa + Bean Cakes {Bocoles}
- 1 ½ Cups Fresh Masa for tortillas
- 1 Cup Refried Black Beans, room temperature or cold
- 1 teaspoon Baking Powder
- Pinch Sea Salt
- 1 Tablespoon Refined Coconut Oil, Melted
Garnishes:
- Chopped Cilantro, Minced White Onions
Instructions
For the salsa:
- In a saucepan, add the tomatoes and serrano peppers cover with water and bring to a boil of medium high heat. Once boiling, lower heat to a simmer and cook just until the tomato skins start to break, about 5-7 minutes. Drain and transfer to a blender. Add the garlic cloves and pinch of salt. Blend until smooth.
- Using a fine mesh strainer, strain the salsa into a bowl.
- Heat the oil over medium heat in a deep large skillet. Once the oil is hot, add the strained salsa. Bring a boil and then reduce to a low simmer. Cook until the sauce has slightly reduced, about 10 minutes.Set aside while you make the cakes. Just warm the salsa when the bocoles are almost done cooking.
For the Masa + Bean Cakes {Bocoles}
- In a large mixing bowl, mix together the fresh masa, refried beans, baking powder, pinch salt and melted coconut oil. Throughly combine all the ingredients together.
- Divided the dough into 12 little balls. Form each ball into about 1 ½ to 2 inches in diameter. Take each ball and using the palms of your hands press into a disk about 3 inches in diameter and ½ inch thick.
- Heat a comal or non stick skillet over medium heat. Once heated lower heat to low. Place the formed cakes onto the comal and cook about 6 minutes on each side. You might have to do these in two batches.
- While the bocoles are cooking, warm the salsa if made ahead of time.
- When the bocoles are done cooking, drop them into the warmed salsa. Immediately transfer them to a serving platter. Serve the the extra salsa.
- Garnish with chopped cilantro and minced white onions.
Notes
The tomato salsa can be made a day ahead of time.
I haven't tried making these with Maseca before so I'm not sure the results from using the dried corn flour for tortillas.
Adapted from Diana Kennedy's recipe Bocoles de Frijol in The Essential Cuisines of Mexico

VeggieNextDoor
These sound really simple - the only hard part is finding the fresh mass 🙂
I am sad to hear you are missing home but very excited to have you closer by soon!!!