📝 About This Recipe
Hailing from the sun-drenched state of Sonora, Mexico, Coyotas are iconic, flat, cookie-like pastries that boast a crisp, flaky crust and a molten piloncillo heart. Originally created in the Villa de Seris neighborhood in the 1950s, these treats represent the rustic beauty of northern Mexican baking. Each bite delivers a perfect harmony of toasted wheat, deep molasses notes, and a hint of cinnamon that transports you straight to a desert afternoon.
🥗 Ingredients
The Dough (La Masa)
- 500 grams All-purpose flour (plus extra for dusting)
- 250 grams Vegetable shortening (chilled and cubed; traditionally pork lard can be used)
- 1/2 cup Warm water
- 1 tablespoon Piloncillo (or dark brown sugar) (dissolved in the warm water)
- 1 pinch Salt
- 1/2 teaspoon Baking powder
The Filling (El Relleno)
- 250 grams Piloncillo (finely grated or ground)
- 2 tablespoons All-purpose flour (mixed with the piloncillo to prevent leaking)
- 1 teaspoon Ground cinnamon
The Finish
- 1 piece Egg (beaten for egg wash)
- 1 tablespoon Milk (mixed with the egg)
- 2 tablespoons Granulated sugar (for light dusting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats.
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2
In a large mixing bowl, sift together the 500g of flour, salt, and baking powder. This ensures a light, airy texture in the crust.
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3
Add the chilled vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fat into the flour until it resembles coarse crumbs or wet sand.
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4
Dissolve the 1 tablespoon of piloncillo in the warm water. Gradually pour this liquid into the flour mixture while stirring with a wooden spoon.
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5
Turn the dough onto a lightly floured surface and knead gently for 3-5 minutes until smooth and elastic. Do not overwork it, or the pastry will be tough.
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6
Divide the dough into 30 equal-sized balls (testales), roughly the size of a large walnut. Cover them with a clean kitchen towel and let rest for 20 minutes.
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7
While the dough rests, prepare the filling by mixing the grated piloncillo, 2 tablespoons of flour, and ground cinnamon in a small bowl. The flour is the secret to keeping the syrup inside the pastry.
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8
On a floured surface, roll out two dough balls into thin circles, approximately 4-5 inches in diameter.
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9
Place about 1.5 tablespoons of the piloncillo mixture in the center of one circle, leaving a 1/2-inch border around the edges.
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10
Place the second dough circle on top. Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the edges all the way around.
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11
Prick the top of the Coyota 2-3 times with the fork to allow steam to escape during baking; this prevents them from exploding.
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12
Transfer to the baking sheet. Brush the tops lightly with the egg wash and sprinkle with a tiny pinch of granulated sugar.
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13
Bake for 15-20 minutes, or until the Coyotas are beautifully golden brown and the edges are crisp.
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14
Remove from the oven and let them cool on the baking sheet for at least 10 minutes. The filling will be extremely hot and needs time to set into a thick syrup.
💡 Chef's Tips
Always mix a little flour into your piloncillo filling; it acts as a thickener so the sugar doesn't turn into a runny liquid and leak out. If you can't find piloncillo, use dark muscovado or brown sugar mixed with a tiny drop of molasses. For an extra flaky crust, make sure your shortening is very cold before mixing it into the flour. Don't skip the resting period for the dough balls; it relaxes the gluten and makes rolling them into thin circles much easier. If you want a more rustic flavor, replace 100g of the all-purpose flour with whole wheat flour.
🍽️ Serving Suggestions
Serve warm with a cup of strong Café de Olla (Mexican spiced coffee). Pair with a cold glass of milk for the ultimate childhood nostalgic snack. Top a warm Coyota with a scoop of vanilla bean or cajeta (goat milk caramel) ice cream for an elegant dessert. Enjoy alongside a slice of sharp regional cheese, like Queso Fresco or Anejo, to balance the sweetness. Store in an airtight container for up to a week; they actually get better after a day as the syrup softens the inner crust.