These small round dough treats called bocoles hail from the Huasteca region of Mexico and are a traditional Mexican street food, typically served for breakfast or as a snack with coffee.
3 chillies morita soaked, open, without tail and without seeds
150 grams of aged cheese
1 kilo of tortilla corn dough
2 tablespoons lard
Mix the peppers with the cheese and form a small disc.
Apart, combine the dough with lard, salt and a little water.
Knead until smooth and manageable.
Cover with adherent plastic and let stand at room temperature for 15 minutes.
Make small balls of the same size with small portions of dough.
Make a hole in the center of each and place a bit of the chili and cheese mixture.
Close the gap, reshape and flatten each with your hands or with an omelette press. They should be thick.
Heat a pan or skillet over medium heat and cook the bocoles.