Coricos
Recently I took an incredible trip to Mexico. Not because Mexico is incredible. But because the dance and stretch of Mikkala at Living Yolates, and the flavor and nutrition of Sarah at My New Roots… are incredible. Among the many personal discoveries of the trip were a few culinary tidbits that I’ve brought home (along with an early morning yoga mat/kitchen dance routine that will live in my heart and my home forever):
- Masa Harina and the riotous deliciousness of Mexican gluten-free pastries (I kid you not… ya’ll know I am not gluten-free).
- Falling back in love with cacao nibs
- Creamy cashew-based inspo
- The difference between virgin and non-virgin (aka slutty) coconut oil
- AMARANTH!
Much of this will find its way here over the next several months, I’m sure, but for now, I give you the most delectable gluten-free delight. My new favorite cookie. The masa harina corn cookie. And before you freak out, masa harina is easy to find. Bob’s Red Mill makes it and I got mine at Whole Foods.
🌽🌽🌽
One other note on [sugar]… technically these are supposed to be made with piloncillo which is a crystallized sugar used extensively throughout Mexico made directly from the juice of the sugar cane. Here in the States you might know it as turbinado sugar. You can get piloncillo at most grocery stores with a Latin section like Giant, but in this recipe I chose to make the syrup using my new favorite coconut sugar (another discovery in Mexico). And yes, if push comes to shove, you can just use regular cane sugar or brown sugar (cane sugar + molasses) to make the syrup, but both coconut sugar and turbinado sugar add some subtle nuance to the flavor that I prefer.
what you need
[SYRUP]
1 cup water
1/2 cup coconut sugar or 1 chunk of piloncillo
1 cinnamon stick
1 star anise
1 whole clove
[DOUGH]
1 cup butter (at room temp)
2 eggs (at room temp)
4 cups masa harina
1 1/2 teaspoons baking powder
salt
[OPTIONAL VARIATIONS]
1/2 cup dried cranberries
3-4 tablespoons shredded, unsweetened coconut
1-2 tablespoons fresh honey
how to make it
Preheat oven to 350.
[make syrup] Place all ingredients in a small saucepan and heat until just boiling. Reduce to a low simmer and let simmer away for 15 minutes until a very light syrup forms (no need for 100% syrup consistency). The mixture will reduce by approximately half and make your kitchen smell amazing in the process. Remove the cloves, cinnamon stick, and anise, and let the mixture cool in a glass while you make the dough.
[make dough] whip the butter together with salt using a hand mixer until extremely fluffy (like soft kittens or puffy clouds). Add eggs and continue mixing until combined. Add masa harina and baking powder and, using a rubber spatula, mix the dough until it begins to incorporate. Then slowly, in batches, pour in the syrup and mix the dough with the spatula until combined. If your dough looks slightly dry (mine did), don’t hesitate to add a tablespoon or two of fresh honey. See pictures below for reference.
[shape & bake] traditional coricos are made to look like thin little donuts (like simit, if you are familiar with Mediterranean cuisine). Roll little bits of dough out using your hand and form the little circles, placing them on a parchment-lined baking sheet. You can also just make the cookies in the shape of little round pats. These cookies will not spread, so choose your shape wisely.
[get fancy] these cookies are mildly sweet and pleasant on their own, however if you want to spice them up a little like I did, add the cranberries and coconut to half the dough. The little round pat cookies are the cranberry ones and then little circles are the plain ones. See pictures below for reference.
