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Grandma’s Capirotada Recipe

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6 cups of water
3 Piloncillo cones
3 Mexican cinnamon sticks
3 entire cloves
1 cup raisins
1/2 cup roasted, salted peanuts
12 thick slices of bolillo or French bread (see observe beneath)
2 cups of shredded Monterey Jack Cheese


Preheat over to 350 levels
In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high warmth.

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