Imagine a sticky, messy, sweet, syrupy, crunchy ball. It’s the kind of sweet dentists warn you about (my dad has endured many painful visits to such because he absolutely loves them). They are sold by street vendors outside bus and subway stations, churches, and movie theaters; in parks, at festivals, and occasionally in candy shops. I never met anyone who actually makes these, and I found very few recipes, because, as with many sweets in Mexico, we tend to buy from people who have made a particular candy for generations. I want to thank Jose Luis Curiel, a wonderful professor and historian, for giving me this recipe.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the piloncillo, water, and vinegar in a saucepan and bring to a boil over high heat. Lower the heat and continue cooking until the piloncillo has dissolved and the mixture reaches a honey-like consistency. Set aside.
Step 2
Cream together the butter and sugar with an electric mixer or in a bowl with a wooden spoon. In a separate bowl, combine the flour and salt, then add to the butter mixture gradually and beat until a uniform dough is formed. Cover with plastic wrap and let rest for 10 minutes at room temperature.
Step 3
Meanwhile, heat the oil in a heavy, deep pan over medium heat to 375°F. Turn the dough out onto a lightly floured surface and roll out into a square or rectangle about 1/8 inch thick. Cut into 1-inch squares.
Step 4
Fry the dough in batches until lightly golden, 3 to 5 minutes. Transfer with a slotted spoon to a paper bag or paper towel to drain. Repeat until all the dough is fried.
Step 5
Put the drained fried dough in the syrup and stir well to coat all the squares. Once coated, take them out with a slotted spoon or spider and place 6 to 8 mounds on a wire rack. Carefully press together with your hands to form balls (this can be a sticky situation, so you may want to wear gloves). Allow the mueganos to set for 5 minutes before serving.
