In episode 4, we cross our first international border into Mexico. We discover the regional treat of Coyotas, go to the beach, then head into the mountains where we try to deliver a 50 year old package to a Tarahumara family.
These are a delicious pastry found primarily in the Hermosillo region of Sonora in Mexico. This was the closest recipe to Dona Maria from hungry riders Episode 4. The name Coyota is mestizo and means “daughter of Indigene and Spaniard – sweet, dark skinned and full of grace.” An exquisite hybrid and a modern empanada.
2 lbs flour + 5 tablespoons for filling
1 lb of shortening
6 piloncillos (raw evaporated sugar cane juice)
1 cup water
2 egg, beaten for brushing
In a cup of water dissolve 2 piloncillos, set aside.
Crush the other 4 piloncillos and mix in 5 tablespoons of flour. Mix well by hand and set aside.
In a separate mixing bowl add flour, shortening, yeast, water with dissolved piloncillo and mix well until reaching a doughy consistency. Add more water if needed.
Knead dough by hand and roll into 40 balls. With a rolling pin, roll each ball into tortilla size and shape. Add 1-1/2 tablespoons of pilloncillo flour to 20 of the rolled out dough tortillas. Cover with the other dough tortilla and bend in the edges. Cut edges using a circular cutter if available
Lightly grease a baking sheet.
With a knife or fork, poke holes on top of each one, place on baking sheet and brush with egg, bake until golden, 350F.
Note, your oven will likely take longer than the wood fired ones at Dona Maria.
Today marks one month on the road, and 2,888 miles! We survived Copper Canyon, and now we’re in Zacatecas making our way further south through the colonial cities of Mexico. Stay tuned for Episode 4 – it’s coming soon!
We are leaving the beach behind in Guayamas and headed to Copper Canyon. We will try to dodge some expected rain, but it is just that time of year, so there is only so much we can do. Aren has enjoyed the seafood at every available opportunity, while Serafina is glad to get away from coastal cuisine. Sonora (northern Mexico) is known for its high quality beef, and deservedly so. I wonder what kind of food they will have in the mountains?
Episode third is up highlighting some of the great times we had in Arizona. We try to “feel” a vortex, eat some cowboy food, taste some Arizona wine, experience a rodeo, and top it all off with something we have never ridden before. Next we head into Mexico!
We’re crossing the border into Mexico first thing tomorrow morning, so this will be the last night in the US for quite a while. We really want to thank everyone we stayed with for accommodating us and making us feel so welcome. We have really enjoyed our travels so far and we are looking forward to more continue as we head south. Hasta luego!
Ever wonder what to do with the cactus you see at the supermarket? How about some fries? We found these at The Cowboy Club in Sedona Arizona and they were kind enough to share their recipe. Now that’s cowboy hospitality!
1 Pad of Prickly Pear Cactus (Napolitas Cactus)
1 tbl flour
2 tbl baking powder
¼ lb cornstarch
1 tbl salt
2 tbl paprika
1 tsp white pepper
3 tbl garlic granules
1 tbl sugar
Prickly Pear Sauce:
¼ cup Prickly Pear syrup
¼ cup rice vinegar
¼ cup Red Hot
1 tbl lime juice
1 tbl soy sauce
½ tbl white sugar
1 tbl cilantro
1 tbl green onion
½ tbl corn starch
1 tbl water
To prepare the Prickly Pear Sauce, bring vinegar, Red Hot and soy sauce to a boil, then add slurry of corn starch and water.
Add remaining Prickly Pear Sauce ingredients.
Cut cleaned cactus into fry shaped slices (can be purchased in the supermarket)
Drain cactus in colander.
Coat with buttermilk, let soak overnight.
Drain off most of the buttermilk.
Coat cactus in seasoned flour.
Cook in a fry basket for 3 minutes at 325 degrees or until crispy.