Mexican capirotada with panela – Traditional for Lent!
The capirotada con piloncillo is a typical Mexican dessert from the states of Jalisco, Sinaloa, Sonora and Nuevo León that is normally prepared during the waking season or Lent. This delicious dessert consists of toasted bread (traditionally hard bread was used) cut into slices that are put to cook along with pieces of coconut, raisins, and peanuts, covered with piloncillo syrup and grated table cheese. Although today there are hundreds of variants for the Mexican capirotada recipe with panela, you can be sure that they are all delicious so don’t stay with the craving and keep reading the step by step we have prepared for you in Free Recipes.
Steps to follow to make this recipe:
Cut the bread into slices of a finger wide.
Place the slices on a baking sheet and toast the bread. In this case we are preparing Mexican capirotada in the oven, but you can also brown the bread in a frying pan, or as some people do, fry it in oil.
For the honey, heat the water with the piloncillo and the spices. Once it boils, cook over medium heat, stirring constantly for 10 minutes or until the syrup is lightly honeyed.
Once the honey is made, place a layer of toasted bread in the bottom of a refractory or baking tray, previously greased with oil or butter. Pour some dulce de piloncillo over the layer of toasted bread.
Add a layer of raisins, cheese, peanuts and grated coconut. You can also add guava, orange peel, nuts or substitute blueberries and walnuts for raisins and peanuts. The only limit to this recipe will be your whim.
Place another layer of toasted bread on top and repeat the procedure until you finish the ingredients or fill the refractory. Finish the capirotada dessert with a layer of honey and grated cheese, and bake at 185 ºC for 10 minutes or until the cheese melts.
The Mexican capirotada with panela is served hot or cold, you can accompany it with tea, coffee or a rich glass of cold milk and enjoy it in Lent or throughout the year.