Capirotada

the capirotada is a dish that is made during Holy Week,

and is a custom from generation to generation

 INGREDIENTS
8 cups of water, for the piloncillo syrup
2 piloncillos, for the piloncillo syrup
2 cinnamon sticks, for the piloncillo syrup
1 cup of raisins
4 slices of bread, hard. (approx. 1 cm thick roll)
3 tablespoons butter, to fry bread
1/4 cups peanuts, to serve
1/4 cups grated coconut, to serve
1/4 cups pecan nuts, to serve
1/4 cups of almond filleted to serve
1/2 cup cotija cheese, to serve
 PREPARATION

Preheat the oven to 180°C.

For the piloncillo syrup.
Then heat the water with the piloncillo and
cinnamon in a pot, cook over medium heat until
it dissolves, add the raisins and cook until they
puff up. Remove from heat and reserve.
Heat a skillet over medium heat with the butter,
fry the bread slices until crisp and golden on
both sides.
Arrange the slices of bread in a clay pot, cover
with the piloncillo honey, cover with the
peanuts, grated coconut, walnuts, almonds and
Cotija cheese.
Bake for 20 min until golden brown.
Serve a portion and enjoy.

In conclucion….
This dish is very delicious, and it is prepared in
Lent because it does not contain meat.

Eduardo Ramírez Armendáriz 2”A”