I got home late from work last night. I was tired and although I was not too hungry, I had a huge craving for coricos, a Mexican cookie, so my plan was to make some coricos for dinner. The recipe I wanted to follow said to weigh some of the ingredients but I do not have a scale. I tried to make the conversions from kilograms to pounds and then to cups but I was not successful. Frustrated, I abandoned my plan and went to bed.
Last night I was so depressed because I couldn't make coricos that I had a dream about them. So I got up this morning with one thing in mind - I was going to make coricos even if I didn't own a scale! I played with the measurements from the recipe and the results were delicious!
When I was growing up our dinner was usually a glass of milk or a cup of hot chocolate accompanied with Mexican sweet bread. We used to fight among ourselves for coricos. My knitting and cooking club is meeting tomorrow at my house so I have prepared a big quantity of coricos and I'm going to surprise my sisters with them. There will be enough for everyone so no fighting will be necessary. :-)
Coricos are cookies made with corn flour and are traditionally made in the Northeast of México (Sonora and Sinaloa).
Here is my adaptation of a recipe taken from Mi Recetario, a Spanish language food web page.
Recipe for Coricos (about 36)
1 c vegetable shortening
1 c sugar
2 c corn flour (Maseca brand is what I like)
1 t baking powder
1 t vanilla
1/2 t salt
1/2 c warm water or orange juice (optional)
1/4 c whole wheat flour (divided)
In a big bowl cream vegetable shortening and sugar with an electric mixer until well blended; add eggs and continue beating until incorporated. Add the corn flour, baking powder, vanilla and salt and continue beating, scraping the sides of the bowl with a spatula. All ingredients must be well mixed. If desired you can add warm water or orange juice and a tablespoon of whole wheat flour, to better handle the dough.
After mixing all ingredients take a small portion of dough roll it between your hands to form a log the width of your index finger, forming a ring with the desired diameter (usually about 3 inches in diameter.) If the dough is soft and sticky use the remainder of whole wheat flour to dust your board and hands. Place the rings on a cookie sheet dusted with flour and bake in a 375°F oven for approximately 18 minutes. Start checking after 10 minutes and remove when they start to change color (take care not to burn, as they cook very quickly).
1 taza de manteca vegetal
1 taza de azúcar
2 taza de harina de maíz (Maseca)
1 cucharadita de polvo para hornear
1 cucharadita de vainilla
1/2 cucharadita de sal
1/2 taza de agua tibia o jugo de naranja (opcional)
1/4 taza de harina de trigo integral (dividida)
En un recipiente grande batir la manteca y el azúcar con una batidora eléctrica hasta que estén bien mezclados, añadir los huevos y seguir batiendo hasta incorporar. Añadir la harina de maíz, polvo para hornear, la sal y la vainilla y seguir batiendo raspando los lados del recipiente con una espátula. Todos los ingredientes deben estar bien mezclados. Si lo desea puede agregar agua tibia o jugo de naranja y una cucharada de harina de trigo integral para manejar mejor la masa.
Después de mezclar todos los ingredientes, tomar una pequeña porción de masa, enrollar entre las manos y formar una tira de la anchura del dedo índice, formar una rosca con el diámetro deseado (usualmente un diámetro de 3 pulgadas). Si la masa esta blanda y pegajosa, usar el resto de harina de trigo para espolvorear la mesa o tabla y las manos. Colocar los anillos en una charola para hornear galletas espolvoreada con harina y hornear a 375 ° F por aproximadamente 18 minutos. Revisar después de 10 minutos y retirar del horno cuando empiezan a cambiar de color (tenga cuidado de no quemar los coricos, ya que se cocinan muy rápido).