Chongos Zamoranos
I hesitated about including this recipe in the book because these sweet, cheeselike curds are quite unattractive and you might get scared away if this is the first recipe you try. There is no way around it, and even the most experienced photographer couldn’t beautify them. Once you get past their appearance, however, their wonderful, sweet cinnamony flavor comes through, and you will realize that the taste makes up for what they lack in the beauty department. They were originally created in the city of Zamora in Michoacán, but this recipe is derived from one prepared by the Esperanza clan at Dulcería Esperanza, a family-run candy business in another part of the same state that cooks more than 30 gallons of milk a day in huge rectangular copper pots to make them.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Combine the milk and sugar in a large pot and cook over medium heat, stirring, until the sugar dissolves (don’t let it come to a boil). Add the lemon juice. Remove from the heat, add the rennet drops (if you’re using the rennet tablet, dissolve in a bit of cold milk before adding), and allow to set up, about 30 minutes.
Step 2
While the curds are still in the pot, carefully cut them into squares about 3 by 3 inches, tuck the canela between a few of the squares, and cook over very low heat (it should never come to a boil) until the cubes turn a slight yellowish color and the syrup has thickened, about 2 hours.
Step 3
Remove the squares carefully with a slotted spoon, transfer to a serving platter, place the canela on top, and strain the syrup over it. Serve at room temperature or chilled.
