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Melissa Veytia
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Recipe of Capirotada with Peanuts and Raisins
Recipe

Capirotada with Peanuts and Raisins

30 mins
20 mins
Low
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Layers of fried bread roll bathed in a honey of piloncillo and covered with peanut, walnut, raisins and cheese. An easy and delicious recipe to enjoy with your whole family.
Learn more about Melissa Veytia

Ingredients

5 portions
  • 2 cups piloncillo
  • 4 cups water
  • 3 cloves
  • 1 raja cinnamon
  • 3 pepper, fat woman
  • 1 piece orange peel
  • 5 bolillo bread, cold
  • 1 cup oil
  • 1 candy barrel cactus, cut into cubes
  • 1 cup raisin
  • 1 cup peanut, without salt, peeled
  • 1/2 cups Cotija cheese

Preparation

Add the piloncillo, water, clove, pepper, and orange peel in a pot and heat over medium heat, to form a honey, for about 20 minutes. Remove and let cool.
Cut the bread into 2 cm slices, approximately thick.
Heat the oil in a medium skillet and fry the slices of bread little by little, remove and place on absorbent paper.
In a clay pot, place a layer of bread, add, acitrón, raisins, peanuts and crumbled cheese. Soak with the brown sugar and repeat until you finish with the ingredients.
Let rest and serve.

PRESENTATION

Serve in bowls and accompany with a glass of cold milk.

TIPS

You can cover the pot and put in the oven at 180 ° for 10 minutes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
272.7
kcal
13.64%
Carbohydrate, by difference
33.6
g
11.2%
Protein
3.8
g
7.6%
Total lipid (fat)
14.8
g
22.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Miriam P pulido
06/09/2017 15:50:01
Deliciosa está si es la receta tradicional como las preparaban las abuelitas

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