Chongos zamoranos is a Mexican dessert that is typically prepared with raw milk, sugar, rennet tablets and cinnamon. This dessert is prepared in a way which is very similar to that of cheese and is typically eaten after the largest meal of the day, usually dinner.
This dish is quite popular in its native country of Mexico and it can even be bought in cans from various roadside eateries and food stalls.
The delicious cheesy taste with a milky syrup makes Chongos Zamoranos a must-eat for every person with a sweet tooth. The best part? It’s easy to make and quick to prepare!
History & Cultural Significance
Chongos Zamoranos was originally invented in the colonial-time convents in the town of Zamora (hence the name). It is said to have been born in the kitchens of convents from the time of the viceroyalty, in the city of Zamora de Hidalgo, in Michoacán.
Although there are several versions of Chongos Zamoranos, they all coincide to highlight the creation of this dessert as a lucky accident.
The word “chongo” is derived from “tzontli”, which means “hair” and refers to the milk that is cut when curdling and then cooked again. This causes the pieces to twist a bit and take the shape of knots or bows similar to those made by people with long hair. “Chongo” simply means “bow” or “pompadour”.
Some Mexicans believe that the dish may have been invented when someone preferred to try a new variant of curd milk that was used for cheese, with a little sugar. Others simply relate its creation to the high milk production of the time, and the need to include new ingredients in it.
Whatever the real story behind its creation may be, Chongos zamoranos is undoubtedly one of the most popular, traditional delicacies of the Mexican cuisine. Foodies from around the world can easily prepare it at home and compliment their dinner with something truly delightful.
Mexican Chongos Zamoranos Recipe
Ingredients
- Cow's milk - 1L
- Rennet Tablet (for curdling) - 1/2
- Piloncillo - 250g
- Cinnamon Sticks - 3
- Salt
Instructions
- Add the milk to a pot and leave a small portion in a glass. It can be an amount approximately equal to half a glass.
- In the milk that you pour into the glass, add a pinch of salt and dilute the rennet pill thoroughly to curdle.
- Place the pot with the rest of the milk on the stove under a high flame and when it begins to boil, pour the contents of the glass and let the milk set completely.
- Once set, separate the whey or liquid from the lumps. If these lumps are large, cut them into pieces with a knife.
- Cook the lumps once for at least 1 more hour and add piloncillo and cinnamon in the process.
- Remove the preparation from the heat and let it cool. Serve cold and garnish it with cinnamon sprinkled on top. This mouthwatering Mexican dessert is ready to be served!
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 167Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gSodium: 65mgCarbohydrates: 30gSugar: 22gProtein: 5g