Mexican cuisine has a legacy in many of its dishes and Zamoran chongos are an example of the tradition in recipes that are going from generation to generation. The origin of the word
| 🚻 5 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Zamoran chongos: |
| 2 liters of whole milk 1 branch of cinnamon 2 lemons (the juice) 1 cup of sugar (200 grams) 2 tablespoons of grated piloncillo |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Zamoran chongos:
1. To make the Zamoran chongos you will need a lot of patience, since it will take about two hours to obtain this dessert. It begins by warming milk with cinnamon, sugar and piloncillo.
Trick: Avoid the boiling point.
2. When it is warm, gradually add the lemon juice, mix slightly, turn off the heat and let it rest for 30 minutes.
3. After 30 minutes you will notice that the milk has set a little, so that the fire turns on and lets it cook for 2 hours over low heat and without moving. During all that time you will notice that milk will begin to release a serum, it will look like water, but do not scare yourself because this is completely normal.
4. When 2 hours have passed, remove the preparation of the fire and strain the chongos, but without discarding the serum because you will use it. Thus, once cast, serve them in individual containers and add a little of the serum. And ready! Enjoy this traditional dessert. Although it takes time, the recipe for Zamoran Chongos without rennet is very easy to do because you just need to move the preparation. You can decorate with a cinnamon branch. If you want to know more Mexican desserts, do not miss these recipes:- Mosaic jelly
– Gullets
– Sweet Pastes from Hidalgo
