Bocoles (Masa and Black Bean Cakes) with Spicy Yams
Yam filling:
2 tablespoons oil
1 white onion, diced
4 cloves garlic, minced
2 medium yams, peeled and finely diced (see below)
2 or more jalapeno peppers, minced
1 teaspoon cumin powder
salt
For the bocoles:
2 pounds (about 4 cups) masa or prepared masa harina, no wetter than necessary
2 cups refried black beans (Ducal brand is good or make your own)
2 teaspoons baking powder
salt
oil for pan frying
For serving:
shredded romaine lettuce hearts
crema or sour cream
salsa or jicama salad
optional: mole or pipian sauce
Heat the oil in a large skillet over a medium flame. Saute the onion and garlic for 1 minute. Add the yams, jalapeno and cumin and 1/2 teaspoon of salt. Cook, stirring occasionally until the yams are fully tender. Taste and adjust seasoning - they will likely need more salt. Feel free to make the filling spicier if that suits you.
Thoroughly mix the masa, refried beans, baking powder and 1 teaspoon salt. Taste and add more salt if needed. Heat 1/8" of oil in a large skillet over a medium flame. Make golf-ball sized balls of the dough and pat them between your hands into a pancake about 1/4" thick or so. Fry for about 3 or 4 minutes until brown on the outside and cooked but still soft on the inside. Alternatively, cook on a teflon cookie sheet with a little oil in a hot oven.
Serve as soon as possible, on a bed of shredded lettuce, topped with a generous amount of the yam filling, and garnished with crema. Pass the salad or salsa and optional mole on the side.