Lenten Capirotada with Piloncillo Syrup, Peanuts and Cotija

What you need

• 4 day-old bolillo rolls, or 1 French baguette, cut into 1.5 cm (1/2 in) slices, 15-20 slices
• 85 g (6 tbsp) butter, soft, plus extra for the dish
• 600 ml (2 1/2 cups) water
• 450 g (1 lb) piloncillo, or dark brown sugar
• 1 orange, zest and juice
• 1 cinnamon stick, about 5 cm (2 in)
• 3 whole cloves
• 50 g (1/3 cup) raisins
• 50 g (1/3 cup) roasted peanuts, roughly chopped
• 170 g (6 oz) cotija cheese, or queso fresco, crumbled

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Butter a 23 x 33 cm (9 x 13 in) baking dish.

2. 2

   Put the water, piloncillo, orange zest and juice, cinnamon stick and cloves in a saucepan over medium heat. Stir until the piloncillo melts.

3. 3

   Add the raisins and let the pot bubble gently, without stirring, for 5 min. Take it off the heat and pick out the cinnamon stick and cloves.

4. 4

   Butter every bread slice thinly on both faces and arrange them on a baking sheet.

5. 5

   Toast in the oven until golden, about 5 min, then turn them and toast the second side for another 5 min.

6. 6

   Cover the bottom of the dish with half of the toasted bread.

7. 7

   Scatter half of the peanuts and half of the cotija over it, then spoon over half of the spiced liquid with its raisins.

8. 8

   Make a second layer with the rest of the bread, peanuts, cotija and spiced liquid. Press the bread down lightly so it soaks.

9. 9

   Cover the dish with foil and bake until the liquid has been absorbed and everything is hot, about 20 min.

10. 10

    Let it sit for 10 min before serving, warm or at room temperature.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.