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Capirotada with walnut and piloncillo
Ingredients
● 2 whole TERANA cloves
● 2 piloncillo cones
● ½ liter water
● 1 cinnamon stick
● 100 ml of rum
● 1 cup orange juice
● 6 bolillos cut into 1.5 cm slices
● 250 g basket cheese
● 100 g walnut (chopped)
● 100 g peanuts (chopped and roasted)
● 100 g raisins
● 2 cups of oil
Preparation
If you like Mexican dishes, this recipe for the famous capirotada with walnut and piloncillo will awaken your devouring appetite. 1.For the syrup, place the piloncillo, water, cinnamon, and whole cloves in a saucepan and cook them for 15 minutes. Let cool and reserve.
2.Add the orange juice and rum. Mix and reserve.
3.Separately, fry the bread slices in hot oil until lightly browned. Reserve on absorbent paper.
4.Place a fried bread base in a baking dish and cover with syrup.
5.Spread the peanuts, walnuts, raisins and cheese.
6.Repeat this step until the mold is filled.
7.Bake at 160°C for 15 minutes, uncovered.
8.Remove and serve.
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TIPS TERANA
To enhance the natural flavor of food
Cinnamon is the most common spice for making puddings, cakes, muffins, and cookies.
Sprinkle some mozcada walnut on beef, fish or chicken dishes, also on top of whipped cream, custard, custards and puddings.
