Direct from the central states of the country, Zacatecas, San Luis Potosí and Aguascalientes, we bring you the recipe for condoches to make them yourself.
INGREDIENTS
(For 8 people)
- 1 kilo of dough for tamales
- 1 1/2 cups of curdled milk
- Salt to taste
Stuffing for the salt
- Grated aged cheese
- Fried poblano chili slices with onion
- Ground refried beans with chipotle chili or other hot chili
- Fried sausage
To accompany
- Vegetables and peppers in vinegar
- Grated aged cheese
Sweet filling
- Sugar to taste
- 1 small stick of cinnamon cut into small pieces
- 1 cup of grated coconut (for half a kilo of prepared dough)
- 1 pinch of salt
To accompany
- 1 piloncillo cut into pieces
- 1 1/2 cups of water
- 1 cinnamon stick
To decorate
- grated coconut
- Almond flakes
PREPARATION
Mix the dough with the milk (previously set with a drop of rennet that is sold in pharmacies). Everything is kneaded very well and the dough to be used for the salt condoches is separated. With this dough, make some fat tortillas, put the desired filling on them and then shape them into coconut; They are placed on a greased baking tray, baked in a preheated oven at 200 ° C for 20 minutes, removed, left to cool slightly, fried in hot oil and served accompanied by the fried poblano pepper slices, the cheese, vegetables and pickled peppers, and sprinkled with grated cheese. Sugar, cinnamon and coconut are added to the dough of the sweet condoches and they are kneaded well. With this dough, they make fat tortillas, and they are made the same as the salt ones. They are served accompanied by piloncillo honey, grated coconut and almond flakes.
Baked condoches can last in the refrigerator for up to three months.
