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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 ~

1 Bolillo bread (can be replaced with French Baguette)
3 Eggs
200 g Piloncillo (can replace with Jaggery)
1 Vanilla Bean [Add to cart]
3 Kandy Cinnamon quills [Add to cart]
5 Cloves
Peel of half an orange
1 tbsp Flour
Oil for frying (any neutral oil as preferred)

~ Preparation Instructions ~

1. Cut the bread into about 1.5 inch slices. The baguette can be a day’s old, or if soft, the bread can be lightly toasted.

2. In a saucepan, bring to boil 4 cups of water. Add the piloncillo, break the cinnamon into pieces, add the cloves and the orange peel. Let it simmer, stirring occasionally, until the piloncillo dissolves and the spices are infused for a couple of minutes. We are not looking for a honey-like consistency but for a light syrup.

3. Slice the vanilla bean, scrape the seeds and add it to the syrup. The used bean can also be added for maximum flavour. Set the syrup aside.

4. In a bowl, separate the yolk from the whites. Blend the whites first in high speed until soft peaks form. Then add in the yolks, one at a time, beating at a lower speed. Add a tablespoon of flour and blend until combined.

5. Heat oil in a deep frying pan. Coat the bread slices generously with the egg mixture and fry until golden brown. Flip the slices and also turn towards the edges to ensure it is fried on all sides and to the crisp.

6. Remove the vanilla bean, cinnamon pieces and the orange peel from the syrup.

7. Dip the Torrejas into the piloncillo syrup for a few seconds and remove them on a plate. The Torrejas will crumble if dipped into the syrup for too long and become mushy.

Serve hot with extra syrup or cold as desired. You wouldn’t be satisfied with just one, so prepare a batch or two if sharing with the family.


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