Chongos Zamoranos
Lait caillé puis mijoté lentement dans un sirop à la cannelle jusqu'à devenir doré et crémeux.
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Ingrédients
Nutrition
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Étapes
Warm the milk
Pour the milk into a wide, heavy pot at least 24 cm (9.5 in) wide, 4-litre capacity, and warm it over low heat until just lukewarm to the touch, 37–40°C (99–104°F). Do not let it get hot, or the rennet will not set it well.
- 2 litres whole milk
✅ C'est prêt quand : milk feels only barely warm to the finger, 37–40°C
Curdle the milk
Dissolve the crushed rennet tablets in the cool water. Take the pot off the heat, stir the rennet mixture into the warm milk for only a few seconds, then stop stirring completely and do not touch the pot again.
- 2 rennet tablets rennet tablets
- 2 tbsp cool water
✅ C'est prêt quand : milk looks smooth and slightly glossy with no streaks of rennet left, and just begins to look faintly thicker once it sits still
Let it set
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Cut the curds
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Add sugar and cinnamon
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Simmer slowly
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Cool and serve
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Warm the milk
Pour the milk into a wide, heavy pot at least 24 cm (9.5 in) wide, 4-litre capacity, and warm it over low heat until just lukewarm to the touch, 37–40°C (99–104°F). Do not let it get hot, or the rennet will not set it well.
- 2 litres whole milk
✅ C'est prêt quand : milk feels only barely warm to the finger, 37–40°C
Curdle the milk
Dissolve the crushed rennet tablets in the cool water. Take the pot off the heat, stir the rennet mixture into the warm milk for only a few seconds, then stop stirring completely and do not touch the pot again.
- 2 rennet tablets rennet tablets
- 2 tbsp cool water
✅ C'est prêt quand : milk looks smooth and slightly glossy with no streaks of rennet left, and just begins to look faintly thicker once it sits still
Let it set
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Cut the curds
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Add sugar and cinnamon
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Simmer slowly
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Cool and serve
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The Story Behind the Dish
Chongos zamoranos take their name from the city of Zamora, in the dairy-rich lowlands of Michoacán, where cheesemaking traditions already relied on rennet to curdle fresh milk. Home cooks began sweetening and slowly cooking those curds in cinnamon syrup, turning a cheese-making step into a dessert of its own.
⭐ Why It's Famous
It's one of the few Mexican sweets built entirely on curdled milk rather than custard or rice, prized for its soft, slightly springy curds suspended in a fragrant cinnamon syrup.
💡 Fun Fact
The dish's name comes from the shape of the little curd pieces, said to resemble 'chongos', the small, rounded hair buns once worn by rural women.
Zamora, Michoacán
19.99°N, -102.28°W
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