Name: Capirotada with Amaranth
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/4 cups water, for the syrup; 1 piloncillo, grated or in pieces, for the syrup; 1 stick cinnamon, for the syrup; 1 anise, star anise, for the syrup; 5 bolillo rolls, sliced; 1 cup vegetable oil; 3/4 cups raisins; 3/4 cups peanuts, toasted; 1 cup amaranth; 1 cup añejo cheese, crumbled

Preparation

20 mins

30 mins

Low

Preheat the oven to 180° C. Grease a baking dish. In a small pot over medium heat, heat the water with the piloncillo, cinnamon, and anise. Let it come to a boil and cook for 10 minutes or until it becomes a thick syrup. Set aside.