Ingredients

  • 750 grams Bolillo, pretoasted and sliced in 3/4 inch thick slices.
  • 10 cups Water
  • 4 cups Brown sugar, light brown.
  • 20 grams Cinnamon sticks
  • 3/4 teaspoon Cloves, ground.
  • 1/2 teaspoon Nutmeg, ground.
  • 3 tablespoon Vanilla extract
  • 3 sticks Butter, unsalted.
  • 1/2 cup Vegetable oil
  • 60 grams Apples, dried.
  • 130 grams Apricots, dried.
  • 120 grams Prunes, dried.
  • 100 grams Walnuts, chopped.
  • 60 grams Coconut, shredded.
  • 100 grams Peanuts
  • 4 cups Bananas, 1/4 inch sliced
  • 200 grams Queso Fresco, crumbs.
  • 12 pieces Corn tortillas, whole and soft prefried in vegetable oil.

Method

  • Preheat the oil in a 10 liter stockpot and fry the tortillas in the oil and set aside.
  • Add the butter, water, brown sugar, cinnamon, cloves, nutmeg and vanilla extract to the pot with the remaining oil and bring to a boil on low heat.
  • Meanwhile, incorporate the apples, apricots, prunes, walnuts, coconut and peanuts in a container and set aside.
  • Place 6 fried tortillas in the bottom of a 10x14x3 baking pan covering the entire bottom.
  • Once the liquid ingredients come to a boil, pull away from the fire and immediately start soaking bread slices pulling them out of the liquid before the disintergrate. And, immediately place them in the pan creating a layer.
  • Next, add half the amount of the sliced bananas on top of the soaked bread and spread evenly.
  • Add half the amount of cheese and spread evenly.
  • Add half the amount of the dried fruits and spread evenly.
  • Place the other 6 tortillas in the pan in a layer.
  • Soak the rest of the bread and create another layer.
  • Add the rest of the sliced bananas and spread evenly.
  • Add the rest of the cheese and spread evenly.
  • Add the rest of the dried fruits and spread evenly.
  • Finally, add the remaining liquid ingredients and allow to rest for 30 minutes before baking it.
  • Meanwhile, preheat the oven at 350 farenheight.