TRADITIONAL SAN MIGUEL DE ALLENDE´S DISH: TUMBAGONES
INSTRUCTIONES
The typical cuisine of San Miguel de Allende invites you to taste the delicious traditional Mexican flavors, mining enchiladas, pacholas, the famous cold cuts of the area, as well as the exquisite foxtail or capon peppers, a rich cebadina, a water of beets or a colonche. For dessert, the typical dish of San Miguel de Allende, are some delicious tumbagones that you can accompany with a good coffee, ice cream or raspberry jam, also a caramel sweet, typical of its neighbor Celaya, today we will cook the tumbones that remind us of an empty throat, and are dusted with icing sugar. They are considered fine and delicate desserts, traditional for parties such as baptisms and first communions and these are their ingredients:
Ingredientes
3 green tomatoes with peel
1 pinch of tequesquite which is a natural mineral salt, used in Mexico since pre-Hispanic times mainly as a seasoning for food
2 tbsp. alcohol (edible)
10 egg yolks
250 grams of flour
1 egg white
250 grams of lard
Icing sugar for dusting
First of all, we put the tomatoes to cook with a little water and the tequesquite, strain and let cool, reserving the water. On the other hand, we beat the egg yolks to the point of a cord, mix with the flour and wet with the tequesquite water and the alcohol, until a hard and smooth paste is left. We let it rest for a while and then we spread the dough very thinly with the help of a rolling pin to form the tumbones. We cut some wide strips with a wheelbarrow and we formed the tubes, to stick them with the egg white.Finally we fry the tumbagones in the hot butter in a frying pan and then stir in the icing sugar.
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