Yucatecan Joroches

The History of Joroches

Joroches are a traditional preparation from Yucatecan Maya cuisine. Their name is related to the shape of the little balls, or small “tamales,” made from corn masa.

They originated as an everyday dish in the Yucatecan countryside, making use of ingredients available to families: corn, beans, lard, and recado. Over time, different variations emerged, but the combination of masa with strained or thick beans became one of the most representative.

A very traditional version is joroches de frijol, in which the masa balls are cooked directly in a bean broth. As they cook, the masa slightly thickens the broth and takes on a delicious texture.

Ingredients

Serves 4–6:

500 g nixtamalized corn masa

500 g black beans

1 sprig epazote

2–3 tablespoons lard

Salt to taste

1/2 onion

1 whole habanero chile, optional

Water, as needed

To serve:

Pickled red onion

Habanero chile

Avocado

Queso fresco, optional

Preparation

Cook the beans.

Rinse the beans and cook them with water, half an onion, and salt until very tender. Add the epazote toward the end.

Prepare the joroches.

Take small portions of masa and shape them into walnut-sized balls. Make a small hole in the center with your finger. This hole is characteristic and helps them cook properly.

Cook them in the beans.

Once the beans are cooked, remove the onion and add the joroches a few at a time. Let them cook for approximately 15–20 minutes, carefully moving the pot so they don't stick.

Add the finishing touch.

Heat the lard and, if you like, sauté a little onion. You can add it to the beans for extra flavor.

Serve piping hot.

Ladle in plenty of bean broth and add several joroches. Finish with red onion and, for those who can handle the heat, a habanero.