Skip to Content

Feliz Navidad con Coyotas

Attention: open in a new window. PDFPrintE-mail

 

Cookies, pastries and other desserts seem to crop up every winter at parties in pans brought over by neighbors, wishing “happy holidays.”

The holidays are a time where authentic recipes from all types of cultures seem to bring about holiday cheer.

Individual families and cultures celebrate the holidays in different ways. For many Hispanics, particularly Mexican-Americans, this means eating tamales on Christmas Eve, while others make different family favorites.

One of the dessert recipes my mother dug up from her stash of authentic Mexican recipes is for coyotas. The recipe calls for just a few ingredients and is fairly quick to whip up.

Coyotas are pastries filled with panocha, a type of sugar cane that resembles the flavor of brown sugar. Sometimes it is also called piloncillo or panela. This recipe really allows the flavor of panocha to come through in the culinary experience.

Panocha is found in the produce section of most food markets, particularly those that cater to Hispanic communities, like Food City in the Southern Arizona area, or Fiesta in the region of Texas. It is usually sold in a brick that can be crushed using a sharp knife, a soup can, or in my case, a rock I found on my patio.

To crush it without using a knife, I suggest putting the brick of panocha in a fairly sturdy plastic baggie.

Once the panocha is crumbled, try my mom’s recipe for coyotas.

Ingredients:

2 ½ cups crushed panocha (or brown sugar)
3 cups flour
½ tablespoon salt
½ cup shortening
¾ cup of cold water

1. Preheat the oven to 375 degrees
2. Combine and mix dry ingredients (flour and salt)
3. Cut in the shortening, using either a fork or a knife. Cutting in the shortening means using a utensil and dropping the ingredient into the bowl in parts. This makes it easier to mix and assures it doesn’t end up making a huge ball of shortening with the flour.
4. Slowly add water to the mixture, using a small amount at a time. Knead the dough together with your hands.
5. When the dough is fully mixed, divide it into 20 balls, each about the size of a golf ball.
6. Create a surface to work on, and cover that area with flour. Roll each ball of dough out with a rolling pin to where it makes about a 5-inch diameter circle. Ten of these pieces of dough will function as the base of the coyotas, and ten of them will function as the top layer.

Each circular piece of dough will be covered with sugar and closed with another piece of dough, like an empanada, so try to make the pieces about the same size.

7. Sprinkle about 2 tablespoons of panocha (or brown sugar) on top of the 10 bottom pieces of dough. (This step can also be done to complete each coyota one-by-one)

8. Wet the edges of the base circular piece of dough with water. Then, place one of the top pieces of dough over the sugar covered base. Seal the edges of the pastry.

9. Place the coyotas on a lightly greased pan and bake for 15 minutes or until golden-brown.

Enjoy!

Serving tip: Coyotas are best served warm or fresh out of the oven.

 

Written by Elyse Powers You are reading Feliz Navidad con Coyotas articles

Stalk us at:

Border Beat on Facebook


Border Beat Blogs

Educación en la Frontera

By: Shannon Maule

A look at higher education in regard to those who have and have not been able to travel from various countries to the United States. Stories from people in the higher education world relating to the border.

A Mosaic America

By: Rachel Kolinski

"Exploring Diversity one Face at a Time"

Dancing in the Desert

By: Hope Jamieson

Explore dance throughout the borderlands.

A City of Musical Diversity

By: Maria Teracena

Tucson musicians influence and are influenced by the sounds of the world.

Culture Crossing

By: Chelsey Barthel

American borders are crossed every day by cultures of all kind. These stories tell the personal experiences of people from different lands, offering further insight into the difference of cultures.

Borderfilmbeat

By: Lauren Inouye

A look at Mexican and Latin films that reflect culture, politics, and society --  reviews, research and analysis.

CaPOWera

By: Charles Misra

Stories about martial arts and combat sports with a cultural twist, all finding a home in America's southwestern borderlands.

Border People

By: Jamie Turow

Profiles of English language learners.

Tear Down Borders

By: Jessica Hoerth

Meet some of the people in Tucson who have made the journey across the border as they share what they came in search of and what struggles they may have encountered along the way.

Border Couture

By: Lauren Urratio

Fashion and how it is impacted by the border and international cultures.

Crossing the Line

By: Lucy Valencia

News from along the border with Mexico

The Border Project

By: Melissa Guz

"The Border Project" is an art showcase located in the University of Arizona's Museum of Art. It has over 40+ art pieces related to border issues.

Athletics and the Border

By: Preston Fawcett

Get to know high school coachs and athletes from Arizona border towns or from Mexico and their struggles to get to where they are.

Border Personalities

By: Audrey A. Fitzsimmons

The Southwest boasts of diverse ethnic backgrounds and a wealth of interesting personalities. Border Personalities is dedicated to the people of the Southwest and their stories.

Border Beats

By: Jeff Kessler

U.S. - Mexico border issues, current events, and interesting local stories

Music of the Border

By: Steven Schiraldi

Music reviews of musical works by Mexican or other ethnic artists.

The Border Wall

By: Brett Haupt

A visual exploration of America’s last frontier -- pictures and videos from different areas of the wall and fence that separate two different worlds and insight into what really stands between the United States and Mexico, ramifications of wall building and what it means for the average citizen.

Border Athletes

By: Lauren Sokol

Meet international student athletes at the University of Arizona, a look at the recruiting process that helped them find a temporary home in the desert, and culture changes that the athletes might have endured.

Journey Across the Border

By: Emily Kjesbo

Spotlighting Mexico’s top travel destinations, as well as a few of its hidden gems.

Border Shots

By: Keith Perfetti

A photojournalist looks at how other photographers have viewed the border and shoots lesser known spots of the southwest.


MLS Soccer comes to the Desert

By: Jeff Kessler

All about the 2012 Desert Diamond Cup,  a 10 day exhibition soccer tournament featuring four Major League Soccor teams coming to Tucson.