Pilcillo hood is a typical Mexican dessert of the states of Jalisco, Sinaloa, Sonora and Nuevo León that is normally prepared in the vigil or Lent season. This delicious dessert consists of toasted bread (traditionally hard bread was used) cut into slices that are cooking along with pieces of coconut, raisins, and peanuts, covered with piloncillo syrup and grated table cheese. Although today there are hundreds of variants for the Mexican hood recipe with panela, you can be sure that they are all delicious so do not stay with the craving and keep reading the step by step that we have prepared in recipes in recipes.
| 🚻 3 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Mexican hood with panela: |
| For honey :: 1 piece of piloncillo or panela 1 branch of cinnamon 1 pellizco of clove of smell 1 pinch of pepper 1 pinca of anis 2 cups of water (480 milliliters) | For the hood :: 4 pieces of bolillo or white bread ½ cup of peanuts (peanut or peanuts) ½ cup of raisins ½ cup of grated coconut (50 grams) 1 cup of dry dry cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Mexican hood with panela:
1. cut the bread in slices of a finger wide.
2. Place the slices in a baking tray and tuesta the bread. In this case we are preparing baked Mexican hood, but you can also brown the bread in a pan, or as some people usually do it, fry it in oil.
3. For honey, heat the water with the piloncillo and spices. Once the boil breaks, cook over medium heat moving constantly for 10 minutes or until the syrup is done like a light honey.
4. Once the honey is made, accommodate a layer of toasted bread at the bottom of a refractory or baking sheet, previously greased with oil or butter. Pour a little pilout candy on the roasted bread layer.
5. Add a layer of raisins, cheese, peanuts and grated coconut. You can also add guava, orange peel, nuts or replace the raisins and peanuts with blueberries and nuts. The only limit for this recipe will be your craving.
6. Place another layer of toasted bread and repeat the procedure until the ingredients are over or fill the refractory. The hoody dessert ends with a layer of honey and grated cheese, and bakes at 185 ºC for 10 minutes or until the cheese melts.
7. The Mexican hood with panela is served hot or cold, you can accompany it with tea, coffee or a rich glass of cold milk and enjoy it in Lent or throughout the year.
