The Suspiros from Chiapa de Corzo
A simple traditional dessert, from the city Chiapa de Corzo which is an historically significant city from the state of Chiapas in Mexico; some say this city is the foundation of the cultural identity of the whole state, as it was the first european settlement in Chiapas. This dessert is similar to a donut, but made with manioc instead...
Recipe to make suspiros
Ingredients:
* 3 lb. sugar
* 1 lb. lard
* 1 and 1/2 lb. cassava (manioc)
* 5 eggs
* 1 tablespoon of starch
Preparation:
* 3 lb. sugar
* 1 lb. lard
* 1 and 1/2 lb. cassava (manioc)
* 5 eggs
* 1 tablespoon of starch
Preparation:
1) We begin our Suspiros of Chiapa de Corzo by first peeling our cassava and cooking it in boiling water. Once cooked, drain and mash the cassava. Mix with the starch, without adding any water, and add the eggs to form a paste.
2) In a saucepan over the stove, melt the lard and with a metal spoon put in the paste we did in step 1, shaped into small balls.
When they have browned, take them with a stick in such a way that it creates a hole in them. Once removed, prick the dough balls with a toothpick in a few places.
3) After, preferably in a copper pan, pour the sugar with enough water to make a syrup, over the stove. As soon as the syrup starts to boil, add all the dough balls so that they cook over low heat until all the syrup is absorbed.
4) When all the syrup is absorbed, turn the heater off, do not take them out of the pan. Let them cool down without touching them. Once they have chilled, arrange on a table, and powder with icing sugar.
2) In a saucepan over the stove, melt the lard and with a metal spoon put in the paste we did in step 1, shaped into small balls.
When they have browned, take them with a stick in such a way that it creates a hole in them. Once removed, prick the dough balls with a toothpick in a few places.
3) After, preferably in a copper pan, pour the sugar with enough water to make a syrup, over the stove. As soon as the syrup starts to boil, add all the dough balls so that they cook over low heat until all the syrup is absorbed.
4) When all the syrup is absorbed, turn the heater off, do not take them out of the pan. Let them cool down without touching them. Once they have chilled, arrange on a table, and powder with icing sugar.
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