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Recipes

Desserts

Capirotada with lecherita

Talia Gonzalez

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Talia Gonzalez

Capirotada with Lecherita

Name: Capirotada with Lecherita
Prep time: 50 min
Cook time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 12 Semites; 3 cans condensed milk, girls; 1 liter milk; to taste raisins; 2 cinnamon sticks; 2 piloncillos, little ones; 2 cups Water; 50 grams butter

50 mins

Low

1 comments

Talia Gonzalez

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My grandmother's classic recipe, as a Lenten dessert, is very simple to make and its rich flavor and crunchy texture will conquer you.

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Ingredients

10 portions

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12 Semites
3 cans condensed milk, girls
1 liter milk
to taste raisins
2 cinnamon sticks
2 piloncillos, little ones
2 cups Water
50 grams butter

Preparation

Cut the sliced semitas and brown each resulting piece in a comal and set aside.

Boil the two pieces of cinnamon and the piloncillo in 2 cups of water.

Mix the condensed milk with the liter of milk and add to the water boiling with the cinnamon.

Add the raisins (reserving some) to the milk mixture and let it boil for about 5 minutes.

Dip each piece of bread into the milk mixture and place in the greased mold.

Add the raisins remaining in the milk mixture.

Preheat the oven to 180 ° C.

Bake 20 to 30 minutes or until well cooked.

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Capirotada with Lecherita

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (1)

Ana Contreras

02/04/2019 12:38:04

Anacontrerad197407@gmail.com

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Talia Gonzalez

Talia Gonzalez

Capirotada with Lecherita

Ingredients

Preparation