Central American Milk Candy Tartlets for Independence Day

Empty tartlet shells that will be filled with dulce de leche

The rumble of helicopters sent chills through our spines, right before camouflaged soldiers covered with strips of grass emerged, resembling "The Ohio Grassman", or gorillas. The military scene covered the street, as paratroopers and rescue personnel scrambled on the pavement. A few airplanes swerved into the scene.
     This military parade, that takes place on September 15th in San Salvador, along with students that parade in other locations, brings back sounds and images of the war that took place in 1979 through 1992. Except for the bands, that vehemently invade the air with whistling from the "Bridge Across the River Kwai", banging on cymbals, and picturesquely beating on the drums as they methodically lift the sticks up to their shoulders.

September 15th is Independence Day for several Central American countries (Guatemala, Honduras, El Salvador, Nicaragua, and Costa Rica) and is celebrated with parades and flags are posted or waved across towns and cities. There was no bloodshed in 1821, the year in which it took place.

Tartaritas de Leche, or Milk Candy Tartlets, are a traditional type of milk candy available in Guatemala and El Salvador, that is sometimes mixed with ground rice (or rice flour) and poured into tart shells. Like most of the traditional candies of the area, their origins spring from Spanish desserts often made by nuns.

Recipe:

Dough:

1 pound of flour

3/4 cup orange juice or water

2 tablespoons of melted butter

1 tablespoon of sugar

5 egg yolks

1/8 teaspoon of salt

Filling:

1 liter of milk

2 1/2 cups of sugar

1 ounce of rice flour

Mix the dough ingredients, and roll into a ball. Roll the dough out 1/4 of an inch thick, and cut circles the same size as mini tart pans. Place a dough circle in each mini tart pan. Bake all the tart crusts at 350 degrees for 15 minutes. Cool. 

Cook the milk, sugar, and rice flour in a pot until the mix thickens and pulls away from the bottom of the pot.  Place a spoonful of milk candy in each crust. Enjoy!

References

http://webquery.ujmd.edu.sv/siab/bvirtual/BIBLIOTECA%20VIRTUAL/TESIS/04/IAL/ADTESGE0001252.pdf

White Milk Candy Sticks (Canillitas) from Antigua Guatemala, July 25, Fiesta Santiago

Massive stone walls that are semi destroyed, and run over with vines and grass, welcome visitors in Antigua. Spacious buildings with Spanish colonial architecture, boast harmonious arches. Tall churches and peaceful cloisters that used to be inhabited by Catholic nuns are sprinkled throughout the venerated city. Many of these nuns must have brought or concocted the recipes for candy that is still sold today.

"What would you like me to bring back from Antigua Guatemala? "Canillitas (Milk Candy).." is always the reply I get or make. The white version of these candies are probably one of the most popular souvenirs, and are quite different from the brown-colored dulce de leche that is available around much of Latin America. One of the most famous candy stores that sells these sugary candies that melt in your mouth is called Dona Maria Gordillo, and most of the stores are family-owned, and use recipes that have been passed down from one generation to the next.

Santiago Festivities in Antigua Guatemala, Guatemala

Canillitas are sold for special occasions, such as religious festivities (such as Easter) or in fairs, or in certain towns such as Antigua Guatemala or Sololá. One of Antigua Guatemala's festivities is on July 25th, when it celebrates the Fiesta de Santiago, its patron saint. The old city of Guatemala, protected by UNESCO since 1979, was named Santiago de los Caballeros de Guatemala, (Santiago of the Knights of Guatemala) not Antigua Guatemala, its current nickname. It was founded in 1524, but had to be rebuilt for a third time in 1566, after two catastrophes. It was the capital of Central America, but its glory ended when two strong earthquakes destroyed it on July 29, 1773. Hence its current name, Old Guatemala. The capital city was thus rebuilt in its current location, which lies 40 km away. 

ABOUT MAKING THE CANDY

The dough is molded into different shapes. The candymakers in Guatemala use ceramic molds to make small roses and angels and leaves, as you can see from the picture above. I used Guatemalan ceramic molds to make most, and made the larger rose by hand. This method for making the candy is clearly not the original recipe used more than a hundred years ago. Nonetheless, it gives similar results.

Coming up Next
Santiago Tart, from the Spanish region of Galicia
Thai Mango Sticky Rice
Philippine Mango Float
Salvadorean Pastelillos de Leche

References

http://servicios.prensalibre.com/pl/domingo/archivo/domingo/pdfs/do100803.pdf
Free Online Guatemalan magazine edition about Antigua: http://www.grupoquepasa.com/es/editors-blog/dulces/
http://www.trivago.es/antigua-guatemala-84075/curiosidades
http://www.viajeaguatemala.com/especiales/antiguaguatemala/historiadelaantigua.htm
http://en.wikipedia.org/wiki/Antigua_Guatemala

Cinco de Mayo Mexican Cheese Candy (Chongos Zamoranos)

The caramel syrup silk enrobes the firm pieces of cheese, as the heavenly combination of vanilla and cinnamon invades your senses. These chongos zamoranos are an ideal dessert to have on the Cinco de Mayo.

History of Cinco de Mayo (May 5, 5 de mayo)
This date is conmemorated because in 1862, in Puebla, Mexicans were able to defeat the French in a battle. They later lost other battles, but proudly remember that triumph. In the U.S. this celebration has become more generalized and is a day for enjoying all Mexican traditions. And of course one of the most important type of traditions involves Mexican food...

History of Chongos Zamoranos
By the whey.... Chongos Zamoranos are from the state of Michoacán in Mexico, one of three central states where milk candy has been produced. Chongos have been made since the 1600´s. In 1934, this candy was made for the first time by María Luisa Verduzco Vaca through an industrial process; nowadays, it can be found in cans in supermarkets.

Recipe
8-10 cups of milk
1 rennet tablet (Mine was for 50 liters of milk)
Juice of 2 limes
1 1/2 cups brown sugar, up to 2 cups, to taste
4 cinnamon sticks
2 1/2 teaspoons vanilla

Warning! Chongos take a very long time to make. Place the milk in the largest pot you have. Place it on a stove burner and heat it at a medium heat. When it is warm, but before boiling, dissolve a rennet tablet in 1/4 cup water, and stir it quickly into the pot. Leave it for 30 minutes. When the surface of the milk, resembles one large piece of cheese and the liquid around it resembles plain water, test it for doneness by inserting a knife inside. When the blade comes out clean, the cheese is ready. Cut the surface with a knife into 1 inch squares. Sprinkle 1 cup of brown sugar over the cheese. Insert cinnamon stick pieces in between the cut pieces, and add vanilla. Let it cook at a low heat without boiling (so the curds won´t disintegrate) for 3 hours, until most of the liquid has evaporated, and, more importantly, the pieces of cheese are tough in texture. Pour out the liquid into another pan, add 1/2 cup of brown sugar, and cook until the liquid has thickened and turned into a syrup. Place the milk curds into a dish, and cover with some or all of the syrup. You can then serve it or chill in the refrigerator before serving for a more firm and cool taste.
     

References
http://www.ifood.tv/recipe/chongos-zamoranos
http://allrecipes.com.mx/receta/2238/chongos-zamoranos.aspx
http://www.mis-recetas.org/recetas/show/4876-chongos-zamoranos-postre-mexicano
http://cheeseforum.org/forum/index.php?topic=3049.0