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Mexican Capirotada
\nPreheat oven 350*
\n4 -piloncillo cones
\n2 -cinnamon sticks
\n6 -whole cloves
\n7 -bolillos, sliced , buttered on both sides
\n1 pound of shredded Monterrey jack cheese , optional- you can add more cheese or use marble cheese too .
\n1 c. of chopped walnuts
\n1 c. roasted peanuts ( no salt)
\n1-1\/2 c of raisins<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n *Boil 2 quarts of water with the first three ingredients on low for 20 minutes . Strain it because of the cinnamon bark and cloves. Set the liquid aside. Ingredients Mexican Capirotada Preheat oven 350* 4 -piloncillo cones 2 -cinnamon sticks 6 -whole cloves 7 -bolillos, sliced , buttered on both sides 1 pound of shredded Monterrey jack cheese , optional- you can add more cheese or use marble cheese too . 1 c. of chopped walnuts 1 c. roasted peanuts ( no salt) […]<\/p>\n","protected":false},"author":2,"featured_media":3441,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=206"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions"}],"predecessor-version":[{"id":4128,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions\/4128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/3441"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\nDirections:<\/h2>\n
\n*slice the bolillos , butter both sides, bake on each side @350, until they are golden crispy like a crouton (the bread will absorb the piloncillo liquid).
\n*butter the pan and the sides
\n*layering the bread , top it with raisins, nuts and cheese , then top it with 2c of the juices and REPEAT the layers again.
\n*Bake at 350 for 20 minutes until its bubbling , no worries if there is a little bit of liquid because it thickens like a caramel when it sets. Let it cool and set for two hours . Ok.. ok I had to serve myself a hot slice first. Enjoy!!<\/p>\n","protected":false},"excerpt":{"rendered":"