Curdled milk cooked slowly in cinnamon syrup, a speciality of Zamora.
About this recipe
Chongos zamoranos are a traditional dessert from Zamora, Michoacan. Fresh milk is gently curdled with rennet, then cooked on the lowest possible heat with sugar and cinnamon for hours until soft, golden curds form in a thick, aromatic amber syrup. A dessert that demands patience but rewards with extraordinary depth of flavour.
History & Origin
Chongos zamoranos originate from Zamora de Hidalgo, Michoacán, and their creation is attributed to the nuns of the local convent during the colonial era, who experimented with the technique of curdling fresh milk with rennet tablets. Their name comes from the Nahuatl word 'tzontli' meaning hair or bun, referring to the rolled shape that the curds take on during slow cooking. The preparation requires extreme patience as the milk must be cooked over the lowest heat for two hours or more without stirring, allowing the curds to form naturally in a cinnamon and sugar syrup. Zamora proudly celebrates this dessert as part of its gastronomic identity, and tinned chongos from this city are distributed throughout México as an emblematic regional product.
Estimated cost
£7.22
Total cost
£0.90
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
257
Calories
5g
Protein
40g
Carbohydrates
15g
Fat
2g
Fibre
233mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Heat the whole milk in a wide pan over a low heat until it reaches 37°C (lukewarm to the touch, roughly body temperature). Remove from the heat.
💡 It is essential that the milk is only lukewarm, not hot. If the temperature is too high, the rennet will not work properly.
- 2
Dissolve the crushed rennet tablet in 2 tablespoons of warm water.
- 3
Lightly beat the egg yolks and stir them into the lukewarm milk. Immediately add the dissolved rennet and stir gently for just 5 seconds to distribute it.
- 4
Leave to rest undisturbed — do not move or touch the pan — for 30-45 minutes in a warm spot. The milk should set and look firm, like a soft jelly.
- 5
With a long knife, cut the set curd in a cross pattern, dividing it into large squares. Sprinkle the sugar over the top and tuck the cinnamon sticks between the pieces.
💡 Do not stir when adding the sugar; just sprinkle it gently over the surface.
- 6
Place the pan over the very lowest heat possible. Cook uncovered for 2 hours without ever stirring. The curds will slowly shrink, releasing whey, while the sugar and whey form a syrup.
💡 The key is very low heat and patience. If the heat is too high, the chongos will fall apart.
- 7
The chongos are ready when the curds are firm, deep golden in colour, and the syrup is thick and amber. Remove from the heat very carefully.
- 8
Leave to cool to room temperature, then refrigerate. Serve the chongos chilled in shallow bowls, bathed in their own cinnamon syrup.
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