Capirotada

Name: Capirotada
Ingredients: 4 French bread rolls (bolillos); 7 oz cow’s milk panela cheese (about 200 grams); 2 cones piloncillo (Mexican brown sugar); 2 1/2 cups water (about 600 ml); 1/3 cup peanuts, peeled (about 50 grams); 3 tablespoons raisins; as needed Butter,

recetas de mi mamá y de internet uwu @Recetas_que_descubro

Today, my mom told me why capirotada is made on Thursdays—it’s a reference to the Last Supper, where the bread represented the body of Christ. I always thought it started as a way to use up old bread.
You can add coconut if you like; we didn’t because my mom doesn’t like it, but feel free to include it, as well as sprinkles if you want.

recetas de mi mamá y de internet uwu @Recetas_que_descubro

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Ingredients

4French bread rolls (bolillos)
7 ozcow’s milk panela cheese (about 200 grams)
For the syrup:
2cones piloncillo (Mexican brown sugar)
2 1/2 cupswater (about 600 ml)
1/3 cuppeanuts, peeled (about 50 grams)
3 tablespoonsraisins
as neededButter,

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Steps

1

Bring the water, piloncillo, peeled peanuts, and raisins to a boil to make the syrup.
2

Slice the bread and cheese into rounds.
3

Toast the bread slices in butter over low heat until golden.
4

Layer the bread and cheese in a dish, alternating. Break the cheese into pieces smaller than the bread slices, and place one piece of cheese on each slice of bread until you use them all.
5

Top with the raisins and peanuts, then pour the piloncillo syrup over everything.
6

If you prefer it less sweet, add a little hot milk before serving—it’s delicious!