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Best Easy Coyotas Sonorenses Recipe

Name: Best Easy Coyotas Sonorenses Recipe
Total time: 60 min
Yield: 70 g
Ingredients: all-purpose flour 2 cups; vegetable shortening 0.5 cup; brown sugar 0.75 cup; milk 0.5 cup; egg 1 piece; baking powder 1 tsp; salt 0.5 tsp; cinnamon 0.5 tsp; sugar (for dusting) 2 tbsp

Thin pastry discs filled with piloncillo or brown sugar are a beloved Sonoran sweet. This traditional dessert offers a crispy, caramelized bite that is a family favorite across Northern Mexico.

Cook 60 min Difficulty NORMAL 260 kcal

#mexican dessert #sonoran pastries #traditional sweets #family recipes

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Ingredients

Main ingredients

all-purpose flour 2 cups
vegetable shortening 0.5 cup
brown sugar 0.75 cup
milk 0.5 cup
egg 1 piece

Seasonings/Sauce

baking powder 1 tsp
salt 0.5 tsp
cinnamon 0.5 tsp
sugar (for dusting) 2 tbsp

Nutrition summary

Carbohydrates 44 g 67%

Protein 4 g 6%

Fat 8 g 27%

Serving size 70g

Cooking steps

1

In a large mixing bowl, combine all-purpose flour, baking powder, salt, and cinnamon. Mix well to evenly distribute leavening and spice.
2

Cut in the vegetable shortening with your fingertips or a pastry blender until the mixture resembles coarse crumbs, ensuring the shortening remains cold for flakiness.
3

Stir in the egg and milk gradually, mixing until a soft dough forms. Take care not to overwork the dough to avoid toughness.
4

Cover and let the dough rest at room temperature for 30 minutes, allowing gluten to relax and hydration for easier rolling.
5

Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to 1/8 inch thickness and cut into 16 discs, each about 3 inches across.
6

Place a heaping tablespoon of brown sugar in the center of 8 discs. Moisten the edges with a little water, top each with a second disc, and gently seal the edges with a fork.
7

Poke a couple of holes on top of each coyota with a fork for steam release, and dust generously with sugar.
8

Arrange coyotas on a parchment-lined baking sheet and bake for 18-22 minutes, rotating halfway through for even browning, until golden and crisp at the edges.
9

Cool on a rack for 10 minutes; enjoy warm or at room temperature for maximum caramelization and crunch.

Personalized Q&A

Q. What's the key ingredient in this Coyotas Sonorenses recipe?

The brown sugar used as the filling is the defining ingredient in Coyotas Sonorenses, providing the signature caramelized, sweet center that contrasts beautifully with the crisp pastry.

Q. How do you achieve the perfect crispy texture in coyotas?

To achieve authentic crispiness, keep the vegetable shortening cold when mixing into the flour and avoid overworking the dough. Also, baking at 350°F and rotating the pan halfway encourages even browning and crunch.

Q. How do you prevent the coyotas from becoming dry or tough?

Allowing the dough to rest ensures proper hydration and gluten relaxation, which keeps the pastry tender yet crisp. Avoiding excessive flour during rolling also helps maintain moisture.

Q. How many calories and carbs are there per serving?

Each serving contains approximately 260 kcal and 44 grams of carbohydrates. Carbohydrates contribute around 67% of the total calories per serving.

Q. What contributes most to the flavor profile of these coyotas?

The aromatic cinnamon and sweet, caramel notes from brown sugar form the backbone of flavor in this recipe. They are balanced by the richness of shortening and the subtle lift from baking powder.

Best Easy Coyotas Sonorenses Recipe

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