Red, White, and Blue Coricos de Maíz

Jun 24

Corn holds deep cultural importance in Mexican identity and is considered sacred in many Indigenous traditions. These cookies reflect that legacy through their use of masa harina (nixtamalized corn flour), a core ingredient in countless Mexican dishes. The dough is enriched with lard and contains just under 50% sugar by flour weight, creating a cookie that is lightly sweetened yet deeply flavorful. A touch of cinnamon and a pinch of salt amplify the rustic, toasty qualities of the corn.

This recipe offers the option to make the coricos using three different varieties of corn masa to create a showcase of red, white, and blue cookies. For the purposes of this recipe, Masienda corn masa was used.

This recipe is featured in Chapter 11 of The Mexican Bakery. To access more classic pan dulce recipes to make from your kitchen or bakery bench, pick up your copy here.

Ingredients

Coricos de Maíz Dough

The following recipe can be used to create 11, 40-gram cookies.

Otherwise, you can mix up three dough batches (1 red, 1 blue, and 1 white) to create a variety of colors or tri-color coricos using blue, red, and white masa. For the purposes of this recipe, Masienda corn masa was used.

100 grams (3/4 cup) unbleached all-purpose flour
100 grams (1 3/4 cups) nixtamalized corn flour (red, blue, and/or white)
95 grams (1/2 cup) granulated sugar
95 grams (1/2 cup) pork lard or vegetable shortening
50 grams (1 egg) large egg (without shell)
15 milliliters (1 tablespoon) whole milk
10 grams (2 teaspoons) baking powder
3 grams (1/2 teaspoon) fine salt

Total dough weight: 471 grams

Equipment:

6-quart electric stand mixer with paddle (flat beater) attachment (optional)
One plastic dough scraper
Cake spatula
Stamp - star, paw print, and concha stamps were used in this recipe (optional)

Dough Mixing Procedure

Add sugar, shortening, vanilla extract, cinnamon, salt, and egg to the mixer bowl.
Using the paddle attachment, mix for 2 minutes on 2nd speed.
Add the remaining ingredients and mix until the dough has fully formed. Alternatively, the dough can be mixed by hand.‍ ‍

Coricos Baking Procedure

Preheat the oven to 380°F (193°C).
Remove the dough from the mixing bowl and divide it into 12 equal parts (40 grams each).
Carefully roll the pieces into 6-inch (15.2 centimeters) logs.
To create the tri-color cookie version: Set a 6-inch log of each corn masa type side-by-side, slice into thirds (2-inch logs), and form into a circular cookie shape. Apply a stamp design, if desired. See photos below for guidance.
To create the signature rings: Unite the ends to create a circle or rosca shape and place on a parchment-lined baking sheet.
Using your thumb, press down on the dough to unite the dough ends.
Aside from the rosca shape, another option is to roll each piece into an oblong shape using both hands.
Place the shaped dough pieces onto a parchment-lined baking tray and flatten with the palm of your hand.
To create the corn-on-the-cob look: Use a cake spatula to create a crisscross pattern on the oblong dough pieces.
Bake for 12 minutes.
Let cool before removing from the pan.