Capirotada with Peanut and Raisins
Melissa Veytia
Layers of fried bolillo bread soaked in piloncillo syrup and topped with peanuts, walnuts, raisins, and cheese. A simple and delicious recipe to enjoy with your whole family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 cups piloncillo
  • 4 cups water
  • 3 cloves
  • 1 stick cinnamon
  • 3 allspice berries
  • 1 piece orange peels
  • 5 bolillo rolls, cold
  • 1 cup vegetable oil
  • 1 acitrón, cut into cubes
  • 1 cup raisins
  • 1 cup unsalted peanuts, peeled
  • 1/2 cups Cotija cheese
Preparation
30 mins
20 mins
Low
  • Add the piloncillo, water, clove, pepper, and orange peel in a small pot and heat over medium heat until it forms a syrup, for about 20 minutes. Remove and let cool.
  • Cut the bread into slices about 2 cm thick.
  • Heat a medium pan with oil and fry the bread slices gradually, then remove and place on absorbent paper.
  • In a clay pot, place a layer of bread, add acitrón, raisins, peanuts, and crumbled cheese. Soak with the piloncillo syrup and repeat until all ingredients are used.
  • Let it rest and serve.

Nutritional Information

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