Coricos are traditional Mexican ring-shaped cookies made with corn flour, originating from the states of Sonora, Baja California, and Sinaloa, known for their crunchy texture and rich corn flavor.
▶The traditional recipe uses piloncillo instead of sugar, an unrefined sugar that gives coricos a rich, caramelized, and very distinctive flavor.
▶▶It is a crucial ingredient in Mexican cuisine, used to sweeten various traditional sweets and drinks.
▶Piloncillo is usually grated (or melted in water) and in the original version of Coricos, piloncillo is a key ingredient, giving the cookies their characteristic flavor.
▶Depending on the family’s taste, it can contain two types of flour, milk, vanilla, lemon juice, and orange juice, etc.
My gluten-free version includes only corn flour (preferably nixtamalized) + butter + piloncillo + eggs + baking powder.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 4 cups corn flour (preferably nixtamalized)
- 1 cup butter
- 4 oz piloncillo
- 2 eggs
- 1 1/2 tablespoon baking powder
- 1 pinch salt
Steps
Preheat the oven to 350°F.
In a bowl, mix the corn flour, baking powder, and salt.
In another bowl, beat the eggs with the grated piloncillo. Use a fork or a whisk to melt the piloncillo with the heat of the eggs, creating a liquid and dense dough.
Add the butter (softened at room temperature) to the egg and piloncillo mixture. Mix until you get a homogeneous dough.Gradually add the corn flour mixture to the wet mixture. Continue mixing until you get a compact dough. If necessary, add some more corn flour or water to get the right consistency.
With the obtained dough, form small balls (about the size of a walnut), flatten them slightly, and form circles (similar to small rings) and place them on a baking sheet lined with parchment paper, pressing them slightly with your hands.
Bake in the oven for about 20-25 minutes or until the coricos are golden and crunchy.
Let them cool before serving.
