The Sweet and the Savoury Condoches from Zacatecas

The Condoches are small and thick cakes, and you will see the two main types, which are simply the sweet and the savoury ones. From the state of Zacatecas, here is the traditional method to make them, with corn masa; in the other central states such as Aguascalientes and San Puis Potosi this dish is prepared mostly with white wheat flour. They are sometimes called gorditas de horno, as they are baked not fried.

How to make sweet and savory condoches


* 2 and 1/2 lb. of masa dough for tamales
* 2 cups milk
* Salt to taste
* Liquid Rennet to make the milk curd (a few drops)

For the savory condoches:
* Grated Queso añejo or Parmesan
* Fried poblano chile strips with onions
* Refried beans with ground chipotle chili or other spicy
* Fried Chorizo

to accompany the savory type condoches:
* Pickled vegetables and chillies
* More Grated Queso añejo

For the sweet type condoches:
* Sugar to taste
* 1 small stick cinnamon diced
* 1 cup shredded coconut
* 1 pinch of salt

To go with the sweet condoches:
* Grated piloncillo
* 1 1/2 cups water
* 1 cinnamon stick
* Grated coconut
* Toasted Almond Slices


1) Mix the rennet with the 1 and 1/2 cups milk; as the milk curds, discard the buttermilk. Mix the masa with the 1/2 cup milk remaining, and curd milk. Knead this dough well (add more milk if more liquid is needed) and divide the dough to be used for the savory condoches.

2) With this masa, shape tortillas that are thick, then put in the chorizo filling and then fold back the masa over this filling and shape them into a diamond shape; arrange them on a greased baking pan, bake in preheated oven at 400 °F for 20-30 minutes, pull out of the oven then allow to cool a bit;

3) In hot oil, fry the poblano chile strips with the onions, you will serve the savory condoches with them, along with the cheese, vegetables and pickled peppers, and sprinkled with grated cheese.

4) For the remaining masa you will use for the sweet condoches you add the sugar, cinnamon and coconut and knead well. From this dough shape some thick tortillas, the same size as the savory ones, then bake in the oven. Served with sweet syrup made from the piloncillo, coconut and toasted almonds.

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