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📍 Mocorito

Coricos de Mocorito

· Dessert

Crunchy ring cookies of corn masa and piloncillo or sugar, a traditional cookie of northern Sinaloa.

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Coricos de Mocorito: Crunchy ring cookies of corn masa and piloncillo or sugar, a traditional cookie of northern Sinaloa.
⏱ 50 min🍽 8 servings📊 Intermediate🏷 Commonly associated
Preparation
30 min
Cooking
20 min
Waiting and resting
0 min

History

Mocorito, nicknamed the 'Athens of Sinaloa' and a Pueblo Magico since 2015, keeps a very lively home-baking tradition. Among its wheat and corn sweets, the coricos stand out: baked masa rings that families make to go with coffee and that are sold in the town's bakeries alongside bizcotelas and empanadas.

Ingredients

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Preparation

  1. 1

    Cream the lard with the sugar until smooth.

  2. 2

    Add the egg and mix; fold in the corn masa, flour, salt, and cinnamon.

  3. 3

    Knead until you get a workable dough that does not stick.

  4. 4

    Take portions, form strips, and join them into a ring or hoop shape.

  5. 5

    Arrange on a tray and bake at 180 C for about 18 to 20 minutes, until golden.

  6. 6

    Let cool so they turn crunchy before serving.

Cooking tips

  • Cool the rings on a rack; they become crisp as they lose heat.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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