Huastec Bocoles

Instructions

1. 1
   In a large bowl, mix the corn flour and salt. Incorporate the room-temperature pork lard, rubbing it with your fingertips until fully blended into the dry ingredients.
2. 2
   Gradually add the warm water while kneading the mixture until a smooth, pliable dough forms that detaches cleanly from your hands.
3. 3
   Divide the prepared corn dough into medium balls, roughly the size of a golf ball.
4. 4
   Using a tortilla press or the palms of your hands, flatten each ball into thick discs about 1/3 inch (1 cm) thick.
5. 5
   Preheat a comal or heavy cast-iron griddle over medium heat without adding any oil.
6. 6
   Place the bocoles onto the hot dry griddle. Cook the first side for 3-4 minutes until toasted spots appear, flip, and cook the other side until the center is cooked through.
7. 7
   Remove from heat and, while still hot, slice horizontally along the edge to create a pocket, or gently press down the center with a spoon to shape the raised rim shown in the photo.
8. 8
   Stuff one bocol generously with the red shredded meat, the second with the fried chorizo, and the third with the beef hash.
9. 9
   Arrange the three filled bocoles side-by-side on a flat black rectangular plate.
10. 10
    Top each bocol with a fresh sprinkle of finely chopped white onion and cilantro before serving immediately.