Coyotas

Aug 22

Coyotas 🇲🇽 ~ masas quebradas crujientes ~ In 2007 I had the opportunity to travel throughout the state of Sonora, Mexico. The visit consisted of training bakers on yeast raised doughnuts and a variety of crème cakes that were new to the different regions. I was also in search of the perfect sobaquera or hand-stretched flour tortilla recipe. The objective quickly detoured when I was introduced to the “coyotas” …I was hooked. Half a century before in “Villa de Seris,” a known city in Sonora, Mexico the double layer cookie-like pastry, was in full development. Named after the first mestizas or the daughters born of Spanish and Indigenous decent, the “coyotas” are a delightful pastry that has kept its shape and has introduced different local fillings over the years. Just like many traditional recipes, the coyotas have evolved to maintain consistency and production simplicity. In today’s bake I used piloncillo filling made with the addition of sweetened condensed milk..the dough includes a Negra Modelo, a lager type beer that was first brewed in Mexico 🇲🇽 by Austrian 🇦🇹 immigrants....cheers!