Coyotas are a type of Mexican sugar cookie that originated in Sinaloa. They are traditionally made with brown sugar and can be easily made at home with flour, salt, water, and shortening. Panela, a type of Mexican brown sugar, is a key ingredient. Coyotas are typically larger and flatter than other sugar cookies and are baked with a small amount of crushed panela in the center.
Coyotas are a popular type of Mexican sugar cookie. The earliest recipes for them date back to the 19th century, and coyotas are thought to have originated in a region of Mexico known as Sinaloa. Contemporary recipes for coyotas are often found in Mexico and the southwestern United States. The typical coyotas batch makes cookies that are larger and flatter than other types of sugar cookies and are traditionally flavored with brown sugar, rather than white granulated sugar. Coyotas are often found in traditional Mexican food sections of stores, or they can also easily be made at home from scratch.
The most common coyotas ingredients include all-purpose flour, salt, water, and shortening. Traditional recipes usually call for a specific type of Mexican brown sugar known as panela which is made from molasses cooked to the point of crystallization. Panela is usually sold in firm loaves designed to have a relatively long life. Before this type of sugar can be mixed with the rest of the cookie ingredients, it must be broken down into much smaller granules. Many bakers accomplish this step by placing each loaf of panela in a large, sealed plastic bag and tapping it firmly with a mallet or mallet to hold the meat.
Many coyota recipes call for the use of leaf fat, although some cooks prefer to substitute vegetable shortening or margarine as a lower saturated fat alternative. Others like lard mixed in because it often results in sugar cookies with a richer texture. Once the flour and salt are mixed together, small pieces of the shortening are then kneaded into the dry ingredients until the resulting dough reaches the required consistency. Water is also usually added a little at a time to keep the coyota paste from becoming too thick.
Each sugar cookie in this dessert recipe is baked from a ball of dough that usually measures about 5 inches (about 12.7 cm) in diameter. Just before cooking, a small handful of crushed panela is placed in the center of each dough ball. While the coyotes bake, this type of brown sugar will liquefy and flavor the rest of each cookie. These types of cookies are typically baked for 15 minutes at about 375°F (about 190°C).
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