SWEET RECIPE
By: María Elena Acros de Morales
Capirotada
Capirotada is a very old dessert and in every corner of the country there is a different version. Michoacán and Guanajuato share an infinity of stews and recipes due to their geographic proximity.
This version of capirotada is inspired by one of the many versions from Michoacan, what does not vary is the bread dipped in piloncillo honey, raisins and cotija cheese.
- 400 g piloncillo
- 400 g of teleras or bobbins, sliced
- 150 g of adobera or cotija cheese
- 100 g raisins
- 3⁄4 liter of water.
- 1 teaspoon of aniseed
- 1 lemon peel
- 1 cinnamon stick
Directions:
Brown the bread in the oven. Prepare the honey, boiling the piloncillo, anise, lemon peel and cinnamon in three quarts of water until the preparation is reduced by half. Place in a pudding dish a layer of toasted bread; add cheese, raisins, the piloncillo honey, and continue in this way, alternately until the ingredients are finished. Bake in the oven with low heat.