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Capirotada for Lent

20 min
20 min
Easy
4.47
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This dessert, typical for Lent is ideal for a quick preparation for your family, it is based on sliced fried bread covered in a piloncillo syrup, and topped with rasins, pecans, almonds, peanuts, dried coconut and Cotija or Añejo cheese.
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Ingredients

8 servings
  • 8 cups of Water for the piloncillo syrup
  • 2 pieces of piloncillo for the piloncillo syrup
  • 2 pieces of cinnamon stick slices for the piloncillo syrup
  • 1 Cup of raisin
  • 4 slices of bread hard. (roll of 1 cm thickness approx.)
  • 3 spoonfuls of Butter for frying the bread
  • 1/4 of Cup of peanut to serve
  • 1/4 of Cup of grated coconut to serve
  • 1/4 of Cup of nut to serve
  • 1/4 of Cup of almond sliced, to serve
  • 1/2 Cup of Cotija cheese to serve

    Preparation

    Preheat the oven to 180 ° C (350°F).
    For the syrup: simmer in a saucepan water, piloncillo and cinnamon over medium heat until piloncillo is thoroughly dissolved. Mix in raisins and cook until fully hydrated, remove from heat and reserve.
    Warm a frying pan with butter, fry sliced bread until crunchy and golden on both sides. Add more butter as necessary.
    Arrange sliced bread in a baking clay or glass dish, cover with syrup and decorate with peanuts, coconut, pecans, almonds and cheese.
    Bake for 20 minutes or until nicely browned.
    Serve and enjoy!

    PRESENTATION

    Serve Capirotada in a clay dish, covered with more piloncillo syrup and decorated with a small cinnamon stick.

    TIPS

    You can fry bread with cooking oil instead of butter.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    348
    kcal
    17%
    Carbohydrates
    32.6
    g
    11%
    Proteins
    9.0
    g
    18%
    Lipids
    21.7
    g
    33%
    Fiber
    4.1
    g
    8.2%
    Sugar
    25.0
    g
    28%
    Cholesterol
    23.3
    mg
    7.8%
    Esha
    Rate this Tip.
    Ratings (15)
    Thelma Garza
    07/02/2019 13:31:49
    Cómo olvidar mi capirotada, riquísima. Saluditos
    Marisela Villagomez
    21/05/2018 22:09:50
    Mi postre favorito en cuaresma.
    Ángeles Guerrero Sanchez
    03/04/2018 14:30:00
    Muy rica pero en lugar de pimiento puse poblano graciaspir tan deliciosas recetas
    Miriam Martinez
    29/03/2018 17:33:53
    Que rica receta, que se prepara en el tiempo de la Cuaresma. Gracias por compartir
    Aleen Sa Ca
    28/03/2018 13:04:24
    Se ve muy rica
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