Capirotada for Lent

Northgate
This traditional Lent dessert is perfect for quickly preparing for your family; it consists of fried bread slices covered with piloncillo honey, raisins, walnuts, almonds, peanuts, coconut, and crumbled Cotija or aged cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 cups water, for the piloncillo syrup
  • 2 piloncillos, for the piloncillo syrup
  • 2 cinnamon sticks, for the piloncillo syrup
  • 1 cup raisins
  • 4 slices bread, hard. (bolillo about 1 cm thick)
  • 3 tablespoons butter, for frying bread
  • 1/4 cups peanuts, for serving
  • 1/4 cups shredded coconut, for serving
  • 1/4 cups pecans, for serving
  • 1/4 cups almonds, sliced, for serving
  • 1/2 cups Cotija cheese, for serving
Preparation
20 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • For the piloncillo syrup, heat the water with piloncillo and cinnamon in a pot, cook over medium heat until dissolved, add the raisins, and cook until they puff up. Remove from heat and set aside.
  • Heat a skillet over medium heat with the butter, fry the slices of bread until crispy and golden on both sides.
  • Arrange the slices of bread in a small clay pot, drizzle with the piloncillo honey, and top with peanuts, grated coconut, walnuts, almonds, and Cotija cheese.
  • Bake for 20 minutes until golden brown.
  • Serve a portion and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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