Coyota with Vanilla Ice Cream and Mango Gelee

Recipe courtesy of Chef Jaime Chavez, Sirena Cocina Latina

San Diego, California

http://www.sirenacocina.com/

Makes 4 servings (8 Coyotas)

The Coyota Dough:

1/2 lb. flour

1/4 lb. 2 oz. butter

1 2/3 oz. piloncillo

1/8 oz. yeast

1 2/3 oz. water

For Step 6:

1/3 lb. piloncillo

1/2 oz. flour

  1. Mix the yeast with warm water and the piloncillo to hydrate.
  2. Mix the flour and the butter together in mixing bowl.
  3. Blend both mixtures together until soft and elastic.
  4. Refrigerate the dough for 30 minutes.
  5. Cut the dough into .9 oz. balls (25 grams) and mold into thin tortillas.
  6. Grate the piloncillo and mix it with the remaining flour. Set it aside.
  7. Place a tortilla at the bottom, add 1 tbsp. of the mix made of piloncillo and flour, and cover it with another tortilla. Seal it making pressure with the fingers.
  8. Cover the coyota with egg wash and bake them at 450˚F for 18 minutes

The Vanilla Ice Cream:

1/4 cup milk

1/8 cup sugar

1/3 cups heavy cream

1/4 tbsp. vanilla extract

1 1/4 ea. egg yolks

1/8 oz. ice cream stabilizer

  1. Mix the egg yolks with half of the sugar.
  2. Add milk, heavy cream, and remaining sugar to a pan and heat.
  3. Add the vanilla extract to the pan.
  4. When the milk is about to boil, transfer the half of the milk to the egg yolks, and bring all the mix to the pan.
  5. Heat up the mix whisking with a heat resistant rubber paddle until the mix reaches 181˚F (83˚C).
  6. Cool the mix down. Transfer to a blender, add the stabilizer and let it sit for one hour in the fridge before processing in the ice cream machine.

The Mango Gelée:

1/4 cup mango

1/8 oz. sugar

1/4 ea. gelatin sheets

  1. Hydrate the gelatin in iced water.
  2. Heat up the mango and add the sugar to dissolve it.
  3. When hot, drain the gelatin and add to the mix.
  4. Cool the sauce in ice bath. Blend the sauce in low speed.
  5. Transfer to a squeeze bottle.