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Corn-Flour-And-Bean Cakes
(Bocoles)
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1. Combine the masa hadna and salt in a deep bowl and, stirring constantly with a large spoon, pour in the water in a slow, thin stream. Add the mashed beans and beat vigorously with the spoon, or knead with your hands, until the dough is no longer sticky but is firm.
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2. Divide the dough into eight equal parts and shape each part into a flat round cake about 2˝ inches in diameter and ˝ inch thick. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze formsabove it.
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3. Fry the cakes for about 4 minutes on each side, turning them with a spatula when the bottoms are crisp and flecked with brown.To serve, place the bocoles on heated individual plates and cover each cake with a fried egg.
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4. Spoon the crumbled sausage meat over and around the eggs and top each serving with a little salsa cruda or chili sauce. Ladle the rest of the sauce into a sauceboat or small bowl and serve it separately with the bocoles.
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