Name: Traditional Capirotada for Lent
Prep time: 55 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 500 grams piloncillo; 1 liter water; 1 stick cinnamon; 1 clove; 1/4 kilos raisins; 3 tablespoons vegetable oil; 2 tablespoons unsalted butter; 3 bolillo rolls, in slices; 1 cup unsalted peanuts; 1 cup almonds, sliced; 1 cup Cotija cheese

Preparation

40 mins

15 mins

Low

Preheat the oven to 180 °C. For the piloncillo syrup, heat water with piloncillo, cinnamon, and clove in a pot, cook over medium heat until dissolved, add the raisins, and cook until they swell. Remove from heat and set aside.

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