Which Mexican cookie is among the best in the world?

Recently, the site of Atlas of taste placed two Mexican preparations in its top 20 of the best. The place 17 was occupied by coyoteswhile the place 14 they took it marranitos. A renowned gastronomic portal considered these cookies as a member of best in the world.

The bone marranitosalso known as small children, little pigs oh chihimbresit is a mexican sweet bread which is made primarily from flour, piloncillo, cinnamon, and yeast. Traditionally, they are baked in wood-fired ovens, built of limestone.

The term chichimbré is a deformation of the word gingerbread, that is, a gingerbread cookie that was brought by the English who settled in Mexican territory during the First World War. THE marranitos they are one Mexican sweet bread that has the shape of pig and what are they ginger flavored.

While the coyotes They are a traditional dessert from the state of Soundare made with wheat flour, vegetable shortening, sugar and initially filled with piloncillo, it should be mentioned that its recipe was given at the end of the nineteenth century.

Around the 1950s in Hermosillo, Sonora, Mrs. Maria Ochoa Gonzalez She dedicated herself to baking bread to be able to give it to her neighbors, one of them was known as Agustina Araiza, from Villa de Seris, who was the wife of a Spanish soldier, it’ is she who shared a recipe that would later be extremely popular.

A tortilla-shaped stuffed dessert was called “Coyota“, a word that means “indian and spanish girl“, one of the most accepted theories about the origin of its name is that the famous “coyotitas“They were in charge of sell desserts in basketswalking all the streets of Hermosillo.

This tradition originated in 1954 in the hands of Doña María, who sadly lost her life 20 years ago, in 2003at the age of 86 years oldHowever, she and her family managed to cross the border, as her descendants managed to get the United States government to allow the import of Coyotas into Arizona.

If you wish to enjoy one of the cookies at home, this can be done as follows:

Ingredients:

-1/4 cup of water

-1/2 piloncillo cone or 200 grams

-1 piece of cinnamon

-1/2 teaspoon of anise

-3 cups of flour

-A stick and a half of butter

-1/2 teaspoon of baking powder

-1 egg + 1 yolk to varnish

Procedure:

– Preheat the oven to 170°C.

– Melt the piloncillo in a saucepan with the water and spices until it takes on the consistency of honey and leave to cool.

– Mix the flour and baking powder.

– Cream the butter and gradually add the flour mixture until it takes on a sandy consistency. Subsequently, the piloncillo honey should be added slowly.

– Add the egg and knead until you obtain a homogeneous texture. Wrap in transparent plastic and let rest in the refrigerator for half an hour.

– Flour a surface and stretch the dough with a rolling pin. Shape with a cookie cutter and move to a tray with waxed paper. Leave to cool for 15 minutes.

– Finally, glaze each pig with egg yolk and bake for another 10 minutes.

Ingredients:

-1 kilogram of flour

-2 tablespoons of baking powder

-½ kilo of pork or vegetable butter

-2 drumsticks

-¼ liter of water

– 4 piloncillos crushed until obtaining a coarse powder

– 5 tablespoons of flour

Procedure:

– Mix the flour with the baking powder. Add the butter and stir with your fingertips until it forms balls.

– Add the ears dissolved in water.

– Then knead all the preparation to form balls the size of a chestnut and each of them crush them until they have the shape of a tortilla.

– Place them on a floured surface, in the center of each place a little stuffing and cover with another torillita.

– Each must be pressed with the tip of a fork to shape it.

– Place them on a baking sheet and bake them in a preheated oven at 200°C for 15 minutes.