By: Beatriz Molina
For this season, piloncillo tacos are a tradition of San Miguel de Allende
We are in Lent, and one of the questions we ask ourselves in this season is: What am I going to eat? Well, if you are from San Miguel de Allende you have probably heard of this recipe, however if you are from another municipality in Guanajuato, it may not be familiar to you, as one of the most consumed dishes in San Miguel during this time They are Piloncillo Tacos
Just as the Guacamayas are from León and the Enchiladas Mineras from Guanajuato, the piloncillo tacos are 100% from San Miguel. The preparation is not very complicated and can be an alternative for this time
The ingredients are: corn dough, rattlesnake chili sauce, oil and piloncillo. Its preparation is simple, a small tortilla is made to which ground piloncillo is added, it forms the shape of a small empanada, and then it is bathed in rattlesnake chili sauce and poured into the pan with boiling oil.
It should be noted that before confinement, they could be found around the garden of the San Juan de Dios temple; place where the ladies of this municipality were seen preparing this dish, which has been preserved for generations.
