Santa Cecilia Mexican Food

Here is a quick Capirotada recipe that you can try at home if you don’t want to pick up your own. Piloncillo Honey: 2 liters of water... 1 kg of brown sugar 4 cinnamon sticks 1 tablespoon anise seed 1 orange (peel) teaspoon of salt . FOR THE BREAD 10 pieces of French bread 1 bar of butter . FOR THE FILLING 400 gms of panela cheese 350 gms of chihuahua cheese 1 cups of peanut 1 cup raisins 1 cup grated coconut . PREPARATION To make honey, put a pot on the fire with the 2 liters of water, the piloncillo, the cinnamon sticks, the anise seed, the orange peel and the salt. Boil for 20 minutes. . To prepare the bread, slice it 2 cm thick and spread it with butter on both sides. They are arranged on a rack and baked in the oven at a temperature of 120C or 250F only to lightly toast. It should be very dry. . To assemble the capirotada honey is strained, a layer of bread is placed in the bottom of a casserole, sprinkled with panela cheese, Chihuahua cheese, peanuts, raisins and coconut. The bread is dipped in the honey and layers of bread, filling and honey continue to be made until all the ingredients are finished. . Cover the casserole and sit on a comal to heat the capirotada and melt the cheese. . It can be served hot or at room temperature. . NOTE: Some people use to line the casserole with tortillas so that the honey does not stick to the bottom of the pot when heating. #capirotada #capirotadadeleche #capirotadamexicana #boyleheights #boyleheightsfoodie #mexicandesert