Doña Hilaria’s Polcanes
One of the best parts of a Na’atik homestay experience is enjoying delicious homemade local cuisine. Many of the dishes our host families share with students are unique to the region, a result of the fusion of Maya, Caribbean, and Mexican culinary traditions on the peninsula. This month, homestay mom Doña Hilaria shared with us her recipe for one such dish: Polcanes /pōl CAHN es/.
These flavorful vegetarian and vegan delicacies take their name from a combination of the Yucatec Maya words for serpent (kan) and head (pol), a reference to the way they were traditionally shaped.
Ingredients
For the polcanes
Makes approx 8, ideal for a main course for 2 or entrees for 4
2 cups Maseca brand corn flour
2 cups ibes beans (other white beans can be used as a substitute)
1 cup pumpkin seeds
½ cup finely chopped spring onion
½ cup finely chopped cilantro
¼ cup finely chopped epazote (This native Mexican herb is used both because of its distinctive astringent flavor and because of its effectiveness in alleviating the gassy side effects of beans. It is possible to substitute it with oregano or fennel, although we prefer epazote if you can find it. If using dried epazote, we recommend increasing the quantity slightly due to the reduced strength of flavor.)
Water to create dough
Salt to taste
Oil for deep frying
For the salsa
3 medium-sized tomatoes
1 onion
Water
Salt
1 tsp vegetable oil
If you prefer a spicier sauce you can add chillies to taste. While this basic tomato salsa is the traditional accompaniment, you can try other salsas such as those featured in the recipe pages of our blog, as well.
Method
The bean paste:
Soak the beans and then cook until soft. Doña Hilaria recommends doing this day before you intend to make the polcanes.
Toast the pumpkin seeds in a skillet. Once cooled, grind them into a fine powder and set aside. Pre-ground pumpkin seeds may be available in stores, however they can lose flavor with age. Doña Hilaria strongly recommends taking the time to toast and grind your own. The taste will be worth the effort. This can also be done the day before if desired.
Put cooked beans in a large bowl with the chopped spring onions, herbs, and ground seeds. Mash together. The end result should resemble a thick paste.
Add salt to taste.
Set aside.
The corn masa or dough:
Put the Maseca corn flour in a medium sized bowl.
Add small amounts of water slowly to the corn flour and mix using your hand to make a dough or masa.
Add ½ tsp salt to taste.
Set aside.
The salsa
Finely chop the tomatoes and onion.
Gently fry them over medium heat.
Once the onions start to brown add water to reach a thick, salsa consistency. Add the oil and salt to taste.
Set aside.
Assembly
Split the masa dough into separate balls for each of the polcanes.
Shape the dough into a cup and fill with the bean and pumpkin mixture.
Close the cup and ensure the shape and thickness is consistent. They should resemble an inch-thick oval or elongated egg (like a snake’s head).
Heat the oil and then fry the polcanes in batches. Fry for 3 minutes and then turn over and continue frying for another 3 minutes. Once golden brown, remove from the oil and set aside
Top with salsa, serve and enjoy! Doña Hilaria recommends accompanying the polcanes with a refreshing fruit agua.
If you want to try out some other Mexican, Yucatec or Maya recipes from the Na’atik family, visit our blog where new recipes are uploaded every month, along with articles about culture, history and language.
If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of local families. Na’atik MaS (Maya and Spanish) immersion students stay with one of our local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at say@naatikmexico.org today.