Mexican cuisine · Desserts & Sweets

Coyotas Sonorenses

Flat wheat-dough discs from Sonora, filled with dark piloncillo paste and baked golden brown.

Ingredients · for 8 servings

• 400 g flour
• 150 g lard
• 1 tsp baking powder
• 1 tsp salt
• 150 ml lukewarm water
• 200 g piloncillo (or brown sugar as a substitute)
• 2 tbsp water
• 1 tsp cinnamon
• 2 tbsp flour for dusting

Instructions

1. For the filling, finely chop the piloncillo and simmer with 2 tbsp water and the cinnamon in a small pot over low heat for 5-6 min. into a thick, spreadable paste; let cool completely.
2. Mix the flour, baking powder, and salt, work in the lard with your fingertips until fine crumbs form, and gradually add the lukewarm water.
3. Knead the dough smooth for 5 min., divide into 16 equal balls, and let rest covered for 20 min.
4. Roll out each ball on a floured surface into a 12 cm circle; spread 1 tbsp of the piloncillo paste on eight of them, leaving a 1 cm border free.
5. Top with the remaining circles as lids, press the edges firmly closed with your fingers or a fork, and prick the top three times to let steam escape.
6. Bake on a parchment-lined baking sheet at 190°C (top/bottom heat) for 20-25 min. until the coyotas are light brown and the filling shows dark through the pricks; serve warm.