Ingredients
6 cups of water
3 piloncillo cones (see tips for alternatives)
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
1/2 cup roasted, salted peanuts
12 thick slices of bolillo or French bread (around 1/3 inch thick; see note for substitutes)
2 cups shredded Monterey Jack cheese
Preparation and Cooking Steps
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