2 cones piloncillo (about 8 oz each), or 2 cups dark brown sugar
4 cups water
2 cinnamon sticks
4 whole cloves
1 star anise (optional, but traditional)
1 strip orange peel (optional, adds brightness)
For the Assembly:
1 loaf day-old bolillo or French bread, sliced into ½-inch rounds
½ cup butter (for toasting the bread)
2 cups shredded cheese – queso fresco or asadero are traditional; Monterey Jack works
1 cup raisins
1 cup chopped pecans or walnuts
1 cup shredded coconut (optional, but common in some regions)
1 banana, sliced (optional)
½ cup chopped peanuts (for topping)
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