Coyotas (Sonoran Piloncillo Biscuits)
Sonoran biscuits filled with caramelised piloncillo.
About this recipe
Sonoran biscuits filled with caramelised piloncillo, with a crisp wheat flour shell and molten brown sugar centre.
History & Origin
Coyotas are the most iconic sweet from Sonora, large rustic biscuits filled with piloncillo. Named after the coyote, they originated in the Villa de Seris neighbourhood of Hermosillo, where Yaqui and mestizo families prepared them as an economical snack. The dough is made with wheat flour, lard, sugar and water. The traditional filling is grated piloncillo placed between two discs of dough, sealed with a fork. When baked, the piloncillo melts and caramelises, creating a liquid, intensely sweet centre contrasting with the crisp, slightly salty shell.
Estimated cost
£4.50
Total cost
£0.38
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
4g
Protein
38g
Carbohydrates
10g
Fat
1g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Mix the flour, sugar, salt and baking powder. Add the lard and work with your hands until you get a sandy texture.
- 2
Gradually add the warm water until you form a soft, workable dough. Rest for 15 minutes covered with a cloth.
- 3
Divide the dough into 12 equal balls. Flatten each into a 12cm disc.
- 4
Place a generous spoonful of grated piloncillo in the centre of 6 discs. Cover with the other 6 discs and seal the edges by pressing with a fork.
💡 Make sure to seal well so the piloncillo doesn't leak during baking.
- 5
Preheat the oven to 180°C. Place the coyotas on a greased baking tray and bake for 20-25 minutes until lightly golden.
- 6
Let cool for 5 minutes before eating. The piloncillo centre will be liquid when warm.
💡 Be careful when biting: the melted piloncillo can burn.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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