Mexican Chongos Zamoranos Recipe
Chongos Zamoranos originated in the colonial-era convents of Zamora, a town in Michoacán, which is also the source of its name. This traditional dessert is believed to have been created during the viceroyalty period, emerging from the kitchens of convents in Zamora de Hidalgo.While there are various versions of Chongos Zamoranos, they all share a common origin story as a happy culinary accident.The name "chongo" is derived from the word tzontli, meaning "hair." It refers to the curdled milk pieces that twist during cooking, forming shapes reminiscent of knots or bows, similar to hairstyles. In this context, "chongo" translates to "bow" or "pompadour."
Ingredients
- Cow's milk – 1L
- Rennet Tablet (for curdling) – 1/2
- Piloncillo – 250g
- Cinnamon Sticks – 3
- Salt
Instructions
- Add the milk to a pot and leave a small portion in a glass. It can be an amount approximately equal to half a glass.
- In the milk that you pour into the glass, add a pinch of salt and dilute the rennet pill thoroughly to curdle.
- Place the pot with the rest of the milk on the stove under a high flame and when it begins to boil, pour the contents of the glass and let the milk set completely.
- Once set, separate the whey or liquid from the lumps. If these lumps are large, cut them into pieces with a knife.
- Cook the lumps once for at least 1 more hour and add piloncillo and cinnamon in the process.
- Remove the preparation from the heat and let it cool. Serve cold and garnish it with cinnamon sprinkled on top. This mouthwatering Mexican dessert is ready to be served!
Nutrition
Calories: 167kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 3gSodium: 65mgSugar: 22g
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