Capirotada is a classic dish for Lent, as it is a simple dessert made from bread, piloncillo honey, and cheese. Take advantage of this season to make it.
For the piloncillo syrup, heat water with piloncillo, cinnamon, and clove in a pot, cook over medium heat until dissolved, add the raisins, and cook until they swell. Remove from heat and set aside.
Heat a skillet over medium heat with oil and butter, fry the slices of bread until crispy and golden on both sides.
Arrange the slices of bread in a baking dish, drizzle with piloncillo honey, sprinkle with Cotija cheese, unsalted peanuts, and sliced almonds.
Bake for 10 minutes at 180 °C.
Serve with honey and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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