Ingredients
Serves 8
The Sacred Foundation
1 large Bolillo or Telera roll (day-old, cut into ½-inch slices)
→ No Bolillo? Use a small French baguette (crust on!).
1 (8–9 oz) piloncillo cone (non-negotiable—find it at Latin markets or online)
2 cups water
1 large Mexican canela stick (true cinnamon—Cinnamomum verum—not cassia!)
4–5 whole cloves
The Layered Blessings
1 cup (4 oz) Monterey Jack cheese, shredded (Oaxaca or Queso Fresco for authenticity!)
½ cup raisins (golden or black—soaked 10 mins in warm water, drained)
½ cup roasted unsalted peanuts (crushed lightly—never salted!)
2 tbsp unsalted butter, softened (for greasing dish)
✅ Joye’s Pro Tips
Piloncillo secret: Wrap cone in a towel; tap with a mallet to break into shards.
Bread must be stale: Fresh bread turns to mush. Day-2 Bolillo is perfect.
Canela matters: Cassia (common “cinnamon”) is harsher. True canela is floral, delicate.
Step-by-Step Instructions
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