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Mexican Torrejas with Spiced Piloncillo Syrup

Mexican Torrejas with Spiced Piloncillo Syrup

What sets Mexican Torrejas apart is the taste & composition of the crispy bolillo slices fried in fluffy eggs and then drenched in an indulgent piloncillo syrup infused with spices ~ cloves, true cinnamon, vanilla bean ~ and orange peel. The spiced piloncillo sets apart this Mexican version from the various versions of Torrejas that are all uniquely tweaked & adjusted to taste in several Latin American households. Recipe by Sharon.

Gather Your Ingredients

~ Preparation Instructions ~

  1. Cut the bread into about 1.5-inch slices. The baguette can be a day old, or if soft, it can be lightly toasted.
  2. In a saucepan, bring 4 cups of water to a boil. Add piloncillo, broken cinnamon sticks, cloves, and orange peel. Let simmer until piloncillo dissolves and flavors infuse. The syrup should be light, not thick.
  3. Slice the vanilla bean, scrape the seeds and add to the syrup. Add the pod too for extra flavor. Set syrup aside.
  4. In a bowl, separate egg whites and yolks. Whip the whites at high speed until soft peaks form. Then add yolks one at a time on low speed. Add flour and mix until combined.
  5. Heat oil in a deep frying pan. Dip bread slices in the egg mixture, coat well, and fry until golden brown on all sides.
  6. Remove vanilla bean, cinnamon, and orange peel from the syrup.
  7. Dip the fried Torrejas briefly in the syrup and remove quickly to prevent sogginess. Serve hot with extra syrup or enjoy cold.
Mexican Torrejas

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