Try this delicious Capirotada de frutas, it's the typical Easter dessert, here in Mexico.
Learn more about Veronica Victorio Aguilar
Ingredients20 portions
Preparation
Preheated oven at 180 ° C
Boil the water with the piloncillo cones, cloves and cinnamon slice until you get a syrup.
Cut the bread roll into slices, and brown on a griddle, once cold untouched with butter. In a clay saucepan, place the corn tortillas, a layer of bolillo, the apples, the banana, the cheese, the peanuts and the prunes. Repeat the procedure until the ingredients are finished.
Bathe with the piloncillo syrup, cover with aluminum foil and bake for 45 minutes
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