2 cups shredded Monterey Jack cheese
Preparation and cooking steps
Step 1: Prepare the piloncillo syrup
Begin by preparing a rich, spiced syrup that will form the base of the capirotada. In a medium saucepan, combine 6 cups of water with the piloncillo cones, cinnamon sticks, and whole cloves. Place the saucepan over medium-high heat. Stir occasionally to help dissolve the piloncillo as the mixture heats.
Let the syrup simmer until it begins to thicken. This should take 10 to 15 minutes, during which the flavors of the cinnamon and cloves will infuse the syrup. Once the piloncillo has completely dissolved and the syrup has thickened slightly, remove the pot from the heat and set it aside. Allowing the syrup to cool a little will make it easier to pour over the bread layers later.
