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MexicanAuthentic Cuisine

Coyotas Sonorenses

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Coyotas Sonorenses

Coyotas Sonorenses are a staple of Sonoran kitchens, steeped in the everyday rhythm of life in this northern Mexican state. Their enticing aroma is a familiar call to family and friends, drawing people to the table with a promise of comfort and warmth. This version stays true to its roots, offering a straightforward and hearty treat that mirrors the generous spirit of a family cook.

Biting into a coyota reveals a tender, flaky pastry, its richness anchored by lard or shortening. The filling, a sweet and earthy blend of piloncillo and cinnamon, melts into the dough, creating a balance of flavors that is both simple and satisfying. Enjoy them warm, letting the sweetness linger with each bite.

Ingredients

  • 500 g (4 cups)all-purpose flour
  • 200 g (7 oz)lard or shortening
  • 3/4 cupwarm water
  • 1 tspfine salt
  • 250 g (9 oz)piloncillo — grated, for the filling
  • 1 tspground cinnamon

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of all-purpose flour and 1 tsp of fine salt. Add 200 g (7 oz) of lard or shortening to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles coarse crumbs. This texture ensures that the dough will be tender and flaky.
  2. Gradually add 3/4 cup of warm water to the flour mixture, stirring with a wooden spoon until a dough begins to form. Once the dough starts to come together, use your hands to knead it gently in the bowl until it is smooth and pliable. This process should take about 2 to 3 minutes, ensuring that the dough is well-hydrated and cohesive.
  3. Cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out without shrinking back.
  4. While the dough rests, prepare the filling by grating 250 g (9 oz) of piloncillo into a small bowl. Mix in 1 tsp of ground cinnamon until evenly combined. This mixture will provide a sweet and aromatic filling for the coyotas.
  5. After the dough has rested, divide it into equal portions, about the size of a golf ball. Roll each portion into a smooth ball, then use a rolling pin to flatten each ball into a circle about 1/4 inch thick on a lightly floured surface. This thickness ensures the coyotas will cook evenly.
  6. Place a generous spoonful of the piloncillo and cinnamon mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then press the edges together firmly to seal. Use a fork to crimp the edges, ensuring the filling does not leak out during baking.
  7. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Arrange the filled coyotas on the prepared baking sheet, leaving space between each one to allow for spreading. Bake in the preheated oven for 20 to 25 minutes, or until the coyotas are golden brown and the edges are crisp.
  8. Once baked, remove the coyotas from the oven and immediately sprinkle them with additional cinnamon sugar if desired. Transfer them to a wire rack to cool slightly. Serve warm to enjoy the full depth of their sweet, spiced aroma.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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