📝 About This Recipe
Originating from the colonial kitchens of Zamora, Michoacán, this iconic Mexican dessert transforms simple milk into delicate, squeaky golden curds bathed in a fragrant cinnamon-infused syrup. The magic lies in the slow-cooking process that results in a unique texture—firm yet tender—and a deep caramel sweetness that has delighted generations. It is a testament to the beauty of patient, traditional Mexican confectionery.
🥗 Ingredients
The Milk Base
- 2 liters Whole Milk (Must be pasteurized, not ultra-pasteurized (UHT))
- 1/4 piece Rennet Tablet (Crushed and dissolved in 1 tbsp water, or use 1/2 tsp liquid rennet)
- 1 tablespoon Warm Water (To dissolve the rennet)
The Sweet Syrup
- 250 grams Piloncillo (Dark Mexican cane sugar, chopped for faster melting)
- 1/2 cup White Granulated Sugar (To balance the earthy piloncillo flavor)
- 2 large Cinnamon Sticks (Preferably Mexican Ceylon cinnamon)
- 3 pieces Whole Cloves (Optional, for a deeper aromatic profile)
- 1 pinch Salt (To enhance the sweetness)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (preferably copper or stainless steel), pour in the 2 liters of whole milk and heat it over medium-low heat until it reaches a lukewarm temperature (about 95°F to 100°F / 35°C to 38°C).
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2
Once the milk is warm, remove the pot from the heat. Stir in the dissolved rennet mixture gently for about 30 seconds to ensure it is evenly distributed.
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3
Cover the pot with a clean kitchen towel and let it sit undisturbed in a warm place for 45 to 60 minutes, or until the milk has set into a firm, gelatinous curd.
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4
Using a long knife, carefully cut the curd into large squares (about 2 inches wide) directly inside the pot. This allows the whey to begin separating from the curds.
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5
In the spaces between the curd squares, carefully tuck in the cinnamon sticks, whole cloves, and the chopped piloncillo and white sugar. Do not stir, as you want to keep the curds intact.
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6
Return the pot to the stove over the lowest possible heat setting. It is crucial that the liquid never reaches a rolling boil, as this will break the delicate curds.
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7
Slowly cook the mixture uncovered. As the piloncillo melts and the whey releases, the liquid will turn into a golden syrup. This process takes patience—usually about 2 to 2.5 hours.
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8
As the curds cook, they will shrink slightly and become firmer and 'squeaky.' Occasionally, use a spoon to very gently bathe the tops of the curds with the simmering syrup.
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9
The dish is ready when the syrup has thickened significantly and turned a deep amber color, and the curds have a slightly translucent, golden appearance.
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10
Remove the pot from the heat and let the Chongos cool to room temperature in the syrup. They are traditionally served chilled or at room temperature.
💡 Chef's Tips
Avoid UHT (Ultra-High Temperature) milk at all costs; the high heat processing prevents the milk from curdling correctly with rennet. If you cannot find rennet, you can substitute with 2 tablespoons of fresh lime juice, though the texture will be slightly softer and less 'squeaky.' Resistance the urge to stir! Stirring will break the curds into small grains rather than the beautiful large chunks characteristic of this dish. Use a simmer mat or heat diffuser if your stove runs hot to ensure the lowest, gentlest heat possible during the long simmer. Chongos actually taste better the next day after the curds have fully absorbed the cinnamon-spiced syrup.
🍽️ Serving Suggestions
Serve in small glass bowls or ramekins to showcase the beautiful amber syrup. Pair with a glass of cold milk to balance the intense sweetness of the piloncillo. Enjoy alongside a cup of bitter Mexican black coffee or unsweetened Cafe de Olla. Top with a few toasted pecans or slivered almonds for a delightful crunch. For a modern twist, serve a small portion over a scoop of vanilla bean ice cream.