articles Food & Cuisine Recipes

Ana María Flores Sánchez


  • 4 “salty” bolillos or 20 slices of white bread
  • 8 oz. lard or butter
  • 2 large tomatoes, boiled until soft
  • 1/4 medium onion
  • 2 lbs. “piloncillo” or dark brown sugar
  • 3 – 2″ cinnamon sticks
  • 1 clove
  • 4 black peppercorns
  • 3 C. water
  • 1/2 lb. grated Chihuahua cheese (you may substitute a mild cheddar)
  • 3.5 oz. raisins
  • 3.5 oz. chopped pecans
  • 3.5 oz. slivered almonds


  • 5 green maraschino cherries, chopped
  • 5 red maraschino cherries, chopped


If using bolillos, slice them in 1/4″ thick slices. Brown the bread in butter or lard, a few slices at a time.

Grind the tomatoes with the onion in a blender. In a medium saucepan, heat 1 Tbsp. oil and add tomatoe mixture, sauteé for approximately 2 minutes. Add the water, piloncillo or brown sugar, cinammon, clove and peppercorns. Simmer for 7 minutes or until thickened. Remove the cinnamon, clove and peppercorns.

In a large, greased baking dish, place a layer of toasted bread, sprinkle with raisins, pecans and almonds, cover with sauce and sprinkle cheese over top. Add another layer of bread and repeat process ending with cheese.

Bake at 325 F. for 35 minutes. Garnish with cherries and serve warm.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008
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