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Talia

Talia Gonzalez

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Recipe of Capirotada with Lecherita
Recipe

Capirotada with Lecherita

50 mins
Low
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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.
Learn more about Talia Gonzalez

Ingredients

10 portions
  • 12 cemita bread
  • 3 cans condensed milk, girls
  • 1 liter milk
  • to taste raisin
  • 2 cinnamon sticks
  • 2 piloncillo, 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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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Ana Contreras
02/04/2019 12:38:04
Anacontrerad197407@gmail.com

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