Side dishe for 8

Corn Flour Bocoles

Name: Corn Flour Bocoles
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
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

$1.79for 420 minServes 8

These small corn flour cakes combine butter, queso fresco, and cilantro before cooking on a hot skillet.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Blue cheese, 1.25 oz$0.80/oz typical	1.25 oz	$1.07Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
Total for the servings shown		$3.58

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoa

Not included in the cost.

20 minstart to table
Easydifficulty
8servings as written
$typical cost tier

Mexican Gluten-free Budget Side dishes

Typical price

$0.45 per serving$1.79 for 4

City Store

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.

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.