Ingredients:4 bolillos/Bread cut in slices1cup of Miravalles Piloncillo1/2 cup of Miravalles Peeled Peanuts1/2 cup of Miravalles Raisins1/2 cup of Miravalles Coco Rallado 1 cup of grated cheese 1oz. of Miraville Cinnamon Sticks 1table spoon of Miravalle Gragea/ Cake Decorations

 Preparation: Boil piloncillo with cinnamon stick in 2 cups of water till it becomes a syrup. Fry slices bolillo in vegetable oil and put in paper towel to drain oil. In a pan start to set a layer of the fried bread/bolillo and cover with a layer of Raisins,Peanuts,Cheese, Shredded Coconut, Gragea, and one cup of syrup (boiled piloncillo and Canela). Repeat the same steps till all bread is layered. Cook for 30 min. in low heat.

Ingredients: 2 tsp – Miravalles Ground Shrimp 7 pc. – Miravalles Chile Guajillo 2 – Eggs 2 – Cups of Fried Beans 1/4 cup of Chopped Nopales (Cooked) 1- Garlic Clove 1tsp-Salt

Preparation: Refried 2 cup of Cooked Beans in frying pan ad 2 table spoons of ground shrimp and 2 eggs and mix together. In a sauce pan with vegetable oil ad portions of the mix with a spoon. Turn to fry mix on booth sides. Once Mix/Torta are fried on both sides put aside on a paper towel to drain oil. To create sauce blend Chile Guajillo, Garlic Clove and Salt to teats blend for 1-2 minutes. Add sauce to the fried Tortas de camaron along with Chopped Nopalitos and heat to boil…. ( serve warm).