Grandma’s Capirotada Recipe

Directions:

Preheat over to 350 degrees
In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat.

Allow the piloncillo to completely dissolve and the syrup thickens (about 10 to 15 minutes).
Slice the bolillos about 1/3 inch thick and assemble on a baking sheet.

Place in the oven for about 15 to 20 minutes to toast.
In a deep 9×9 inch baking dish, use some cooking spray on the bottom of the baking dish.
In layers, add the toasted bread, sprinkle raisins, peanuts and cheese.

ENJOY!!

Leave a Comment