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.