Once the bread is dry, fry the slices in oil or pork lard (they taste even better this way 🤤) until golden brown.

After frying, drain the excess oil from the bread. While the bread drains, make the syrup by boiling the piloncillo, tomatillo husks, tomato, onion, cinnamon stick, and all the nuts and dried fruit with the water. Let it reduce until you have about 8 1/2 cups (2 liters) of syrup.

Once the syrup is ready, strain out the husks, tomato, onion, and cinnamon stick, and set aside the nuts and dried fruit. Soak the bread slices in the syrup until they absorb some of the liquid (you can leave the bread a little crispy or let it get soft, as you prefer).

To serve, top the bread with some of the nuts and dried fruit, and sprinkle with a little Cotija cheese for extra flavor.