The hooded milk in stove is one of the most popular dishes in northern Mexico, although today we find it extended throughout the country. Usually, bobbins are used to perform this recipe, but in this version we have taken elements of traditional northern cuisine, in which spices, bread, a few tortillas are involved (as the grandmothers did in Sinaloa), a little liquor , that will give that strong but pleasant flavor to the saucer, and white cheese, which will be responsible for balanceing flavors. It is responsible for replacing the piloncillo that is normally used. Keep reading to discover in recipes how to make traditional milk hood, you will love it!
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make milk hood: |
| 3 bobbins for the base 3 tortillas (optional) 100 grams of raisins 100 grams of almonds to decorate 1 small can of cherries 2 tablespoons of grated cheese to decorate 1 cup of tequila 1 pinca de oregano 1 Pinch of smell nails 1 cup of frying oil 1 can of condensed milk 1 cup of skim milk 1 cup of milk without lactose 1 branch of cinnamon |
| ADDITIONAL CHARACTERISTICS: Average cost, in pan, |
Ingredients to make milk hood:
1. Bowls and cut the tortillas as if you wanted to prepare chilaquiles, that is, in the form of a triangle. These ingredients will be the base of the milk capirotada.
Trick: You can also make your milk cap with bimbo bread.
2. Heat a little oil and fry bread and tortillas. The important thing is that these golden ingredients are found, since it is essential to achieve the typical dessert flavor. If you wish, you can use olive oil. Place bread and tortillas on a plate with absorbent paper to remove excess oil.
Trick: Hard biles and hard tortillas can also be used to occupy a smaller amount of oil.
3. Enter the milks into a pot along with the raisins, the cherries split in half and the spices and calm them until they begin to boil. This mixture constitutes a fundamental part of giving that strong and pleasant taste to the milk hood. Once the first boil reaches, add the tequila.
4. Pica the almonds and reserve them. This ingredient will serve to decorate and give a crunchy touch to the dessert.
Trick: You can replace almonds with peanuts and/or nut.
5. To set up the milk hood, take a mold and place well distributed tortillas. Then, put a layer of bolillo slices on top, pour a little milk, place another layer of bolillo, another milk and so on to end the ingredients.
6. sprinkle almonds and grated cheese as a final touch. Let the dessert acquire an ambient temperature to serve it. If it will take a long time to serve it, keep it in the refrigerator.
7. You can also sprinkle color chips to make the most colorful presentation. As you can see, the traditional milk hood recipe is very simple and fast, so that in a few minutes you can enjoy an exquisite dessert. In addition, having cooked the base of the dessert in the pan, it is a hooded milk without baking.
8. If you want to discover the traditional Mexican hood recipe, with piloncillo, then do not miss this video:
