jeudi 15 avril 2021



6 cups of water
3 Piloncillo cones
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
1/2 cup roasted, salted peanuts
12 thick slices of bolillo or French bread (see note below)
2 cups of shredded Monterey Jack Cheese


Preheat over to 350 degrees
In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat.

Allow the piloncillo to completely dissolve and the syrup thickens (about 10 to 15 minutes).
Slice the bolillos about 1/3 inch thick and assemble on a baking sheet.

Place in the oven for about 15 to 20 minutes to toast.
In a deep 9×9 inch baking dish, use some cooking spray on the bottom of the baking dish.
In layers, add the toasted bread, sprinkle raisins, peanuts and cheese.

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