Dessert: Mexico – Tlaxcala (Central Mexico) – Muéganos Tlaxcaltecas

Serving Size: 8

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tbsp (6 g) whole anise seeds, lightly crushed
- 2 tbsp (30 g) rendered pork lard or unsalted butter, melted
- 2 large eggs, approx. 100 g total
- 1/3 cup (80 ml) whole milk (more if needed)
- 1 tsp (5 ml) vanilla extract (optional)
- Vegetable oil for frying, about 4 cups (950 ml) (enough for shallow frying)
- 10 oz (280 g) piloncillo, coarsely chopped or grated
- 1 cup (240 ml) water
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 1/2 tsp (1 g) ground anise or 1 tsp (3 g) whole anise seeds (for syrup)
- 1/2 tsp (3 g) fine salt (for syrup)
- 1 tbsp (15 ml) fresh lime juice (or to taste; prevents crystallization)
- 1/2 cup (70 g) white sesame seeds, toasted

Instructions

Short Description:
Crisp fried fritters coated in a glossy piloncillo-anise syrup and finished with toasted sesame seeds — a classic sweet from Tlaxcala with a warm anise aroma and deep caramel notes.

Regional Notes:
This Tlaxcala version uses piloncillo syrup and anise prominently, giving the muéganos a darker, more caramelized sweetness and a licorice-like aroma compared with other regional variants that use honey or plain sugar syrup. Toasted sesame is commonly added in Tlaxcala for texture and flavor contrast.

1. In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and the crushed anise seeds until evenly distributed.
2. Stir in the melted lard (or butter) until the mixture resembles coarse crumbs. Add the eggs (approx. 100 g), milk, and vanilla (if using) and mix until a soft, slightly tacky dough forms. Add up to 1–2 tbsp (15–30 ml) more milk only if dough is too stiff.
3. Turn the dough onto a lightly floured surface and knead briefly (about 1 minute) until smooth. Cover with a damp cloth and rest 20–30 minutes at room temperature.
4. While the dough rests, toast the sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–5 minutes. Transfer to a small bowl and set aside.
5. Heat vegetable oil in a heavy skillet or Dutch oven to about 350°F (175°C). There should be 1–1 1/2 inches (25–40 mm) of oil for shallow frying.
6. Divide the dough into walnut-sized pieces (about 24 pieces for 8 servings). Roll each piece into a ball and then gently press or flatten slightly into a small round (about 1 1/4 inches / 3 cm thick). Work in batches to avoid crowding.
7. Fry the muéganos in the hot oil in batches, turning once, until puffed and golden brown, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray to drain briefly.
8. Meanwhile, make the piloncillo-anise syrup: in a medium saucepan combine the chopped piloncillo, water, cinnamon stick, ground or whole anise for the syrup, and 1/2 tsp salt. Bring to a simmer over medium heat, stirring occasionally to dissolve the piloncillo. Simmer gently until the syrup thickens enough to coat the back of a spoon, about 8–12 minutes. Stir in the lime juice, taste, and adjust sweetness or anise if desired. Remove cinnamon stick and any whole anise before using (if you prefer, leave one whole anise in for aroma while simmering).
9. Working quickly, place fried muéganos into a shallow bowl or wide pan and pour enough hot piloncillo syrup to coat them, tossing gently to glaze each piece. Using tongs, lift them and let excess syrup drip off briefly, then roll each muégano in the toasted sesame seeds to coat.
10. Arrange on a wire rack or parchment-lined tray to cool and let the syrup set; the exterior will harden slightly as it cools (about 10–20 minutes). Serve at room temperature.
11. Store leftovers in an airtight container at room temperature up to 2 days (syrup will soften over time). For best texture, serve within 24 hours.