Name: Capirotada for Lent
Prep time: 40 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.