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Recipes

Desserts

Capirotada

Elda Benassini

Recipes:

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Alejandra Alvarez

capirotada

Name: capirotada
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 bolillo bread, sliced party; 2 piloncillo; 1/2 cups peanut, bare; 1/2 cups raisin; 1 cup aged cheese, match in pictures; 1 branch cinnamon; 1 tablespoon colored dragee; oils, to fry

1h 30 mins

Half

1 comments

Elda Benassini

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To print

Delicious capirotada of peanuts, cheese, and raisins in a bain marie.

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Ingredients

6 portions

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4 bolillo bread, sliced party
2 piloncillo
1/2 cups peanut, bare
1/2 cups raisin
1 cup aged cheese, match in pictures
1 branch cinnamon
1 tablespoon colored dragee
oils, to fry

Preparation

Boil the piloncillo with the cinnamon in 2 cups of water to form a mielo.

Brown the slices of bread in oil and remove the excess fat by putting them on a paper napkin.

In a casserole place a layer of bread slice, cover with raisins, peanuts and pieces of cheese, then put another layer of bread, raisins, peanuts, etc. and so on.

Then bathe with honey, put the pan in a bain-marie for 1/2 hour so that the bread is softened.

Sprinkle with colorful grangeas.