Friday, March 11, 2011
How Many Marines Won Thebest Ranger Chanenge
Friday
Well, I think everyone knows this recipe because it is a very traditional Lenten dish here in Mexico, but still, this is the recipe from my grandmother! and also the modified one bit to make it light and do not weigh 200 kilos at 30 and says Mojik! hahaha anyway I'll soon of the Panna Cotta also clogging:)
Ingredients:
- water
- 4 loaves or rolls, sliced.
- brown sugar 2 sticks.
- 1 / 2 cup shelled peanuts or nuts of your choice (or mixed).
- 1 / 2 cup raisins or dried cranberries.
- 1 cup shredded cheese (can be aged cheese, but is rather strong flavor, I think it would be better chihuahua cheese, white cheese that is okay.)
- 1 stick of cinnamon. Snipe
- colors!
Capirotada or "crumbs"
Instructions:
1) First you make a syrup with brown sugar and cinnamon, boiling water until it has a somewhat thick consistency but not too much. Remove from heat and set aside.
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2) Toast bread reabanadas. You can do it in the oven, griddle or even a toaster! A lot of people but it is fried to a lighter capirotada also does not affect the consistency toast or the final result.
3) In a pot or saucepan, place a layer of slices of bread, a layer of grated cheese and peanuts and brown sugar. Cover with syrup. Repeat these layers until all ingredients ending.
4) Bake for one hour in a preheated oven at 150 ° C. You can also put in a water bath until the bread has a smooth consistency.
5) When ready, decorated with pussy, raisins and peanuts.
VARIATIONS: Many people like to make capirotada super sweet, and instead of making the water with bread made with white shells, and serve with condensed milk. This version of the capirotada I find it very bland, but hey, there are people who like and can do so.
also serve when you can put slices fruit (usually papaya, banana and guava) or shredded cheese.
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| fruit Capirotada |
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| Capirotada fruitless |
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