#Repost @presleyspantry with @use.repost ・・・ No one is talking about the joys of #Capirotada season…
#Repost @presleyspantry with @use.repost ・・・ No one is talking about the joys of #Capirotada season like we don’t love it more than Easter itself! #cuaresma #lent Ingredients: 4 bolillos, sliced ½ inch ½ stick butter 3½ cups water 8 oz piloncillo 1 canela stick 2 cloves 1 tsp vanilla 1 Mexican chocolate tablet (3.17 oz) 5 oz Oaxaca cheese, grated 1 banana ½ cup chocolate chips ½ cup almonds, chopped 6 dates, chopped ½ cup shredded coconut Sprinkles Instructions: Preheat oven to 350°F. Butter bolillo slices and toast in a hot pan until golden on both sides. Set aside. In a pot, bring water, piloncillo, canela, cloves, vanilla, and Mexican chocolate to a boil until fully dissolved. Turn off heat, let cool slightly, then remove canela and cloves. Butter a 3-quart baking dish. Dip toasted bolillos into the chocolate piloncillo syrup. Layer soaked bread in dish. Top with Oaxaca cheese, almonds, chocolate chips, dates, and coconut. Repeat layers two more times. Pour remaining syrup over the top. Finish with remaining cheese, nuts, chocolate chips, dates, and coconut. Cover with foil. Bake 15 minutes covered, then 15 minutes uncovered. Top with sliced banana and sprinkles. Serve!
By The Fork Report With Neil Saavedra
Published
From the Forkreporter Foodies 🍽️ community. Join 200K+ food enthusiasts to explore culinary delights and share favorite recipes, inspired by Forkreporter's adventures.
Posted in Culinary Creators 🎨. Unite food artists and creators to share innovative recipes and culinary art inspired by Forkreporter's adventures.
0 views
0 likes