Coyotas

Coyotas

A Sweet Treat from Sonora to the World.

From a Sonoran woman’s imagination and creativity, coyotas emerged in the 1950’s as a way to show true friendliness to her dearest neighbors. These sweet cookies have evolved in the way they were first prepared as well as in the filling used to make them so delicious!

It is said that Coyotas originated in Villa de Seris, close to Hermosillo Sonora. María Ochoa Gonzalez used to bake goods to give them away to her beloved friends. One of her neighbors, Agustina Araiza, the wife of a Spanish military man, let María have a recipe from which Coyotas are now enjoyed in many places. María’s cookies nowadays are easily found in Sonora, Sinaloa and Baja California and in many supermarkets within Arizona in the USA. Never miss the chance to be surprised with their flavor, texture, color and presentation.

The original recipe has had some changes and any version you get of them is incredibly tasty. To begin making Coyotas, first make the filling, so it gets cold while you prepare the dough. The filling can be made with a can of condensed milk (Lechera), 1 piece of Piloncillo and 200 grams of nuts, chopped into small pieces. Poor the condensed milk in a pot, add the piloncillo cut into small pieces and heat slowly over the stove. Once you get a brown paste, add the nuts and let the mix cool down.  Some other fillings are made of Nutella with cream cheese, fruits marmalade, caramel, etc.

A modern way to prepare the dough calls for: 1 kg of all-purpose wheat flour, ½ kg of shortening (vegetable lard), 1 beer (355 ml) at room temperature, a pinch of salt and little sugar.  Mix the flour, sugar, salt, beer and shortening with your hands until you form a uniform dough. Roll the dough over an even surface until getting a thin layer. Cut circles (about 4 inches wide) and place them over a baking sheet previously greased or over waxed paper. With a spoon, place some of the piloncillo mix in the middle of a circle, top the circle with another circle of the same size, press down over the edges using a fork and make a few holes with the fork over the area where the filling is. Varnish the tops with melted butter. Preheat the oven at 180 degrees. Bake the Coyotas for about 16-20 minutes. Let them cool and enjoy!

IESEG Students attending the second term made these cookies using different fillings and all of them were great, especially those made with mango & cream cheese, and an outstanding one was made with wasabi and a sweet cream. A variation in the recipe made was diluting piloncillo in water and that mix was added to the dough to give a brownish color and sweeter flavor to the Coyota.

So next time you have company at home, surprise them with these sweeties. They will love them and learn about Sonora fine home-made bakery.

Coyotas made by IESEG students in their English class. March 2020.

Durante la clase práctica de cocina, los alumnos del segundo cuatrimestre investigaron sobre el origen y elaboración de las Coyotas, las cuales forman parte de la Cocina Noroccidental de México (Sonora, Sinaloa y Baja California).

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