CAPIROTADA

Ingredients

Directions

1. 1

   Preheat oven to 400˚F.

2. 2

   In a pot; combine cinnamon, cloves, piloncillo, and 2 cups water. Bring to boil over medium-high heat. Reduce heat to medium and simmer for 18 to 20 minutes, stirring occasionally to ensure that the piloncillo has completely dissolved. The mulled syrup will reduce, thicken slightly, and have a dark amber color. Strain mulled syrup and keep warm until needed.

3. 3

   Place bread slices on a sheet tray, lightly coat slices on both sides with cooking spray, and bake for 8 to 10 minutes, or until lightly browned and toasted.

4. 4

   In a bowl; combine peanuts, coconut, raisins, and pecans. Mix until all ingredients are well combined. Set aside until needed.

5. 5

   Place toasted bread in a 9-inch x 9-inch baking dish. Add mulled syrup little by little over the surface of the toast. Add Cotija Cheese, half of the Queso Fresco, and the peanut mixture. Top with the remaining Queso Fresco. Serve Capirotada and enjoy!