Piloncillo Coyotas (Sonora)

Sonoran Piloncillo Coyotas Recipe

The Piloncillo Coyotas are a sweet treasure of Mexican gastronomy, standing out for their authenticity and the traditional flavor of Sonora. These small empanadas, crispy on the outside and with a caramelized filling of piloncillo, represent an emblematic typical dessert full of history and flavor. With simple ingredients like wheat flour y brown sugar, coyotas become an ideal sweet bread for any occasion, bringing the tradition and affection of regional cuisine to your table.

Preparation time

Preparing these delicious coyotas is simple and quick if you know how to organize yourself.

• Preparation: 20 minutes
• Cooking: 20-25 minutes
• Total: 45-50 minutes
• Servings: 12-18 coyotas
• Difficulty: Easy

The total time includes preparing the dough, the filling, and baking, ideal for an afternoon dedicated to traditional cooking.

Ingredients

For the dough

• 4 cups wheat flour (500g)
• 1¼ cups vegetable shortening or margarine (250g)
• ¼ cup brown sugar
• ¼ teaspoon salt
• ½ can beer (167ml)
• ½ tablespoon baking powder

For the traditional filling

• 2 cones of grated piloncillo (200g)
• ¼ cup wheat flour

If you can't find piloncillo in cones, a good alternative is to use brown sugar with a few drops of honey or cane syrup to get the same caramelized flavor. This ingredient can be found in Mexican stores or online.

Optional for filling variations

• Cajeta (Mexican dulce de leche)
• Artisanal dulce de leche
• Quince paste
• Nutella

Utensils we will use

• Large mixing bowl
• Rolling pin or tortilla press (you can use a wide glass if you don't have a rolling pin)
• Knife and cutting board
• Conventional oven
• Pastry brush for egg wash
• Cooling rack
• Spatula or spoon for filling

Preparation

1. Prepare the piloncillo filling

1. Grate the piloncillo: Use a box grater to grate the piloncillo cones. If it's difficult, heat it for 10 seconds in the microwave to soften it.
2. Mix with flour: Combine the grated piloncillo with the ¼ cup of flour. This helps prevent the filling from escaping during baking.
3. Make piloncillo syrup: Put extra piloncillo in a pot with ½ cup of water over low heat, stirring until it dissolves and forms a thick syrup. Let cool.

2. Prepare the dough

1. Cream the shortening: In a large bowl, beat the vegetable shortening until creamy.
2. Add sugar and salt: Incorporate the brown sugar and salt, mixing well for about one minute.
3. Incorporate flour: Add the flour little by little, mixing by hand or with a spatula until a sandy texture is obtained.
4. Add beer: Slowly pour in the beer while gently kneading to form an elastic and homogeneous dough. If it remains sticky, add a little more flour.

3. Shape the coyotas

1. Rest the dough: Divide the dough into 40-gram balls, place them on a plate, cover with plastic wrap, and let rest for 20-30 minutes in a cool place.
2. Roll out the dough: Preheat the oven to 180°C. Roll out each ball with a rolling pin or press to form 4-6 inch discs.
3. Place filling: Fill with 2 tablespoons of the piloncillo filling on half of each disc.
4. Close and seal: Cover with another disc and press the edges with a fork to seal and decorate. Make a small hole in the center to prevent bubbles.

4. Bake and finish

1. Brush with egg: Brush the coyotas with beaten egg and sprinkle sugar for a shiny and sweet finish.
2. Bake: Place them on a baking sheet with parchment paper and bake for 20 to 25 minutes until golden and crispy at the edges.
3. Cool: Let cool on a wire rack before serving or storing.

To finish and serve

Once cool, you can warm them slightly on a griddle or in the microwave to revive their texture. The coyotas pair very well with a traditional Mexican coffee or flavored milk, ideal for sharing with family or at special gatherings with friends, celebrating the best of regional cuisine.

Nutritional Information per approximate serving

• Calories: 240 kcal
• Proteins: 4-5 g
• Fats: 12-15 g
• Carbohydrates: 35-40 g
• Fiber: 1-2 g

These values are estimates per serving and may vary depending on the final size and exact ingredients used.

5 keys for your Coyotas to be perfect

Achieving the ideal texture and authentic flavor of Piloncillo Coyotas depends on key details in their preparation:

• Soft and manageable dough: Do not overwork the dough to prevent it from becoming tough; room temperature ingredients facilitate the process.
• Precise sealing: Press the edges well with a fork to prevent the filling from leaking out during baking and to give it a traditional finish.
• Even baking: Maintain a constant temperature of 180°C so that the coyotas come out golden and with a crispy texture.
• Filling distribution: Place just the right amount so they don't break when closing them; two tablespoons are enough.
• Shiny finish: The beaten egg and sprinkled sugar give it a tempting appearance and an extra sweet flavor to the traditional sweet.

When is it ideal to enjoy Piloncillo Coyotas?

These delicious coyotas are perfect to share in the morning with a coffee or for a family snack. They are ideal for national celebrations, gatherings with friends, or to add a sweet touch to dessert during any time of the year. In Sonora, they represent a strong cultural bond, which is why they are recurrent in festivities and warm moments that bring the family together. Accompanying them with traditional drinks like coffee or flavored milk intensifies the experience and respects the tradition of the sweet bread Mexican.

Comparison with other traditional Mexican sweets

Explore more traditional sweet recipes

For those who enjoy Mexican baked and fried dishes, the delicious churro cookies are an excellent option that complements coyotas with their crunchy and sweet touch. You can also venture to prepare traditional churros, another classic that with its fried dough and sprinkled sugar offers a distinct but equally satisfying experience for sweet lovers. Both classic recipes integrate perfectly with the regional cuisine Mexican cuisine, showing the diversity and richness of the traditional sweets.

With this visual guide, you can better understand each step to achieve the right texture and that unmistakable flavor that characterizes coyotas.

This video introduces you to other uses of piloncillo, a key ingredient in Mexican pastry-making and an undisputed winner in the Mexican gastronomy.