Chilacayote Sweet

In the most rugged area in the north of the state it is possible to find an infinite number of salty or sweet recipes based on nopales and cactus. In the municipality of Tierra Blanca you can see specimens that reach two meters in height; these are the domains of the Otomí and Chichimeca peoples with a rich and abundant diet as varied as their rites and customs. We share here the way to elaborate the much celebrated chilacayote candy with piloncillo and sugar. The original recipe uses biznaga, but because it is currently in danger of extinction its consumption is restricted, so we decided to use only chilacayote, piloncillo and cinnamon.

Directions:

Place the chilacayote in enough water with lime, let it rest for a whole day. Drain and rinse thoroughly to remove all the lime. Cook the chilacayote in water with the coloring until it is soft. Remove. Put the chilacayote in an earthenware dish and add a little bit of
water with sugar. Boil without moving it, taking care not to break it up. It should have a honey consistency. Remove from heat and let it cool before serving.