Frontera Capirotada
Ingredients
Instructions
Preheat the oven to 350° F (180° C). Butter the bottom and sides of a 9-by-13-inch glass baking dish or metal baking pan.
Cut the bread into 1-inch (2.5-cm) squares.
On a large baking sheet, spread the bread squares in a single layer. Bake for about 10 minutes to toast the bread to a golden brown. Halfway through the baking time, turn the bread to toast the other side. Set aside off the heat.
In a large saucepan or stockpot over high heat, combine the piloncillo, anise, cinnamon stick and 6½ cups (2 l) water.
Bring to a boil, then reduce the heat and simmer for about 10 minutes. Set aside off the heat for about 5 minutes.
Pour the piloncillo liquid through a fine strainer to remove the solids, reserving the liquid. Add the raisins to the liquid, cover and set aside for 5 to 10 minutes to plump raisins.
Place half the toasted bread in the bottom of the prepared baking dish. Again pour the piloncillo liquid through a fine strainer, reserving the liquid and raisins separately.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Edibleriograndevalley →Chef's Notes
How to work with piloncillo cones Use a box grater or Microplane to grate piloncillo. The form of sugar is very hard. Cutting the cone into pieces requires a heavy cleaver or strong serrated knife and some strength. Sometimes I put it in a bag and hit it with a hammer to break it into smaller pieces for grating.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment