Piloncillos

flour tortillas • enough oil for frying the tortillas • large cones of piloncillo (about 16 ounces/450 grams total) • whole anise seeds • water (480 ml) • paper towels

French bread (see my recipe: https://Cookpad.com/mx/recetas/11901647) • cones piloncillo (or panela) • whole cloves • star anise • chopped walnuts, to taste • peanuts, to taste • sliced almonds, to taste • raisins, to taste • shredded coconut, to taste • Chihuahua-style cheese, to taste • colored sprinkles, for decorating • water (about 1.5 liters)

toasted bread (for capirotada) • nonstick cooking spray • butter • shredded cheese • raisins • shelled peanuts • shredded coconut • sprinkles • large cinnamon sticks • milk (about 3.8 liters) • medium piloncillo cones • large tomato, diced •

pumpkin (about 700 grams), preferably calabaza de Castilla or similar • sweet potatoes (about 1 kg), use a mix of yellow and purple if available • large piloncillo cones (or 2 cups packed dark brown sugar, about 400 grams) • water (710 ml) • large cinnamon stick • whole cloves • Milk, to taste, for serving

calabaza de castilla (about 4-5 lbs pumpkin or kabocha squash) • piloncillo (about 18 oz or 500 grams brown sugar cones) • purple sweet potatoes • cinnamon • whole cloves • allspice berries • star anise • guavas • water (240-480 ml), as needed

cones piloncillo (about 12 ounces/340 grams total) • cinnamon • sweetened condensed milk (about 14 ounces/397 grams) • evaporated milk (about 12 ounces/354 ml) • whole milk (240 ml) • toasted capirotada bread (or about 12 ounces/340 grams of toasted French bread or bolillo slices) • butter (about 8 tablespoons/113 grams)

water (1 liter) • sweet potato • cinnamon stick • whole piloncillo cones (or 1 1/2 cups packed dark brown sugar, about 300 grams)

unsalted butter • milk • packed dark brown sugar (250 grams piloncillo, grated or chopped) • large eggs • baking soda • baking powder • corn flour (about 500 grams) • cornstarch

bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried • oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves • Syrup: • piloncillo (about 1 kilogram) • apple juice (1 liter) • Zest of 1 orange • whole cloves, 5 black peppercorns, and 2 whole star anise • cinnamon sticks • pulque or light beer (1 liter) • For garnish: • pitted prunes • raisins •

bolillo rolls • dark piloncillo (Mexican brown sugar) • husks from tomatillos • of a medium tomato • medium onion • almonds • raisins • walnuts • large cinnamon stick • water (2 1/2 liters) • as needed, oil • as needed, fresh Cotija cheese for serving

masa for tortillas (about 2 kg) • rice flour (about 500 grams) • baking powder • baking soda • vanilla extract • cone piloncillo (about 8 oz or 227 grams) • lard (about 350 grams) • cooked and blended green beans • Sugar to taste (optional) • Ground cinnamon to taste • Corn husks for tamales,

rice noodles (250 g) • tamarind pulp (or 5 tablespoons unsweetened tamarind syrup) • hot water (if using tamarind pulp) • boneless, skinless chicken breast (125 g) • extra firm tofu (125 g) • all-purpose flour or cornstarch • peeled and deveined shrimp (optional) • unsalted peanuts • fish sauce • sugar (or jaggery or light piloncillo) • lime juice • vegetable oil •

large French rolls (bolillos) • piloncillo (about 500 grams) • milk (1 liter) • cinnamon stick • Oil,

all-purpose flour (about 250 grams) • sugar (about 30 ml) • vanilla extract (about 15 ml) • salt (about 2.5 ml) • cooking oil (about 15 ml) • warm water (about 180 ml), approximately • piloncillo (Mexican brown sugar cone) • water (about 240 ml) • cinnamon • as needed, cooking oil

bolillos (or 7 small French bread rolls) • piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total) • cinnamon sticks • prunes (about 280 grams) • raisins (about 150 grams) • bananas • apple • peanuts (about 140 grams) • unsalted butter (about 1 cup/226 grams) • queso fresco or panela cheese (about 200 grams) • corn tortillas

shelled peanuts (about 400 grams) • raisins (about 300 grams) • pitted prunes (about 400 grams) • Banana, to taste • bolillo rolls (or French bread rolls) • Butter • piloncillo cones • Candied sweet potato and pumpkin, diced

day-old bolillo rolls • butter (about 90 grams) • cinnamon stick • piloncillo (about 500 grams) • whole cloves • evaporated milk (such as Carnation, 12 fl oz/354 ml) • sweetened condensed milk (about 10 oz/300 ml) • Chopped pecans, to taste • Raisins, to taste • Peanuts, to taste • Banana, to taste • Dried cranberries, to taste •

bolillos (Mexican bread rolls) or French rolls, sliced and left out to dry • corn tortillas, cold • piloncillo (about 500 grams) • tomatoes • onion • whole cloves • evaporated milk • butter • cinnamon (about 4–6 inches / 10–15 cm) • toasted granola (my wife makes it) • shredded coconut • raisins •

onion • whole cloves • jalapeño pepper • tomato • cinnamon stick • Shredded coconut, to taste • Raisins, to taste • Aged cheese, to taste • Corn tortillas, • Toasted bread or toasted bolillo rolls, • water (2 liters) • large piloncillo cones

white bread rolls • cones piloncillo (about 9 oz or 255 grams) • cinnamon • whole cloves • cheese (100 grams) • walnuts (100 grams) • almonds (100 grams) • dried cranberries (100 grams) • peanuts (100 grams) • shredded coconut (100 grams) • water (about 1.5 liters)

sliced and toasted French bread (birote) • cinnamon • tomatoes • onion • whole black peppercorns • whole clove • piloncillo (Mexican brown sugar cones) • Cotija cheese (about 250 grams) • lard (about 1 kg) • raisins (about 150 grams) • roasted peanuts (about 150 grams)

For the champurrado • Mexican chocolate • masa harina (corn dough) • water (2 liters) • Piloncillo (Mexican brown sugar) or regular sugar, to taste • cinnamon stick • For the tamalitos • masa harina (corn dough) • pork • dried ancho chiles • garlic cloves • cumin •

bolillos (Mexican bread rolls), sliced and fried in butter • piloncillo cones (or 1 1/2 to 2 cups packed dark brown sugar, about 300-400 grams) • butter (about 150 grams) • water (2.5 liters) • cinnamon sticks • Anise seeds • Black pepper (optional) • Pecans or walnuts • Raisins • Dried cranberries • Shredded coconut • Unsalted peanuts •

bolillos (Mexican bread rolls) • piloncillo cones (about 1 1/4 pounds or 570 grams) • cinnamon sticks • panela cheese (about 14 ounces or 400 grams) • Golden Delicious apples • bananas • raisins (about 200 grams) • peanuts (about 200 grams) • shredded coconut (about 200 grams) • water (about 6 liters)

all-purpose flour (about 1.5 kg) • unsalted butter (about 200 grams) • vegetable shortening (about 300 grams) • powdered sugar (about 200 grams) • baking powder • packed brown sugar (about 250 grams) • instant dry yeast (about 11 grams) or 1 1/2 teaspoons fresh yeast (about 6 grams) • (about 1 teaspoon) fruit salt (such as Picot, 5 grams; if unavailable, use any brand with tartaric acid, ascorbic acid, and baking soda, same weight) • large eggs • ground cinnamon • neutral oil (such as canola or vegetable oil) • salt •

banana • Maria cookies (or other plain tea biscuits) • tablet Abuelita chocolate (about 2.6 oz or 75 grams) • guajillo chiles • ancho chile • cinnamon stick • raisins (about 75 grams) • almonds (about 70 grams) • peanuts (about 70 grams) • small red apple • onion • Salt, to taste •

Sauce: • guajillo chiles • dried red ancho chiles (for a little heat, add 2 roasted and soaked puya chiles) • garlic clove • onion • whole allspice berries • cinnamon stick • small pinch cumin • tablet Mexican chocolate • water (about 480 ml) • small piloncillo or a piece (about 1.5 oz / 40 g) • lard or vegetable shortening (about 40 g) •

bolillo rolls • piloncillo cones • cinnamon stick • bananas • whole cloves • raisins (about 250 grams) • shelled peanuts (about 250 grams) • asadero cheese, shredded (about 250 grams) • water (about 1.5 liters)

cones piloncillo (about 8 ounces total) • bolillo rolls (or French bread) • cinnamon sticks • Chopped pecans or walnuts • Peanuts • Shredded coconut • Raisins • Queso fresco or mild white cheese

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •