USES: In rustic desserts, candies, syrups and beverages.
Other names: panocha
FINDING: In most Mexican groceries and via the internet.
CHOOSING: Light-colored piloncillo has the lightest flavor; dark piloncillo has a stronger molasses tang. Piloncillo is always sold in a solid mass, usually in a cone, that varies in size from ¾-ounce to over a kilo; a standard-size cone is 8 to 10 ounces.
STORING: In a cool, dark, dry place, well wrapped, for a year or more.
- Capirotada: Lenten Bread Pudding
- Peach-Lime Skillet Cake
- Beer-Glazed Beer Can Chicken
- Grilled Fish with Ancho-Tamarind Sauce and Eggplant
- Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
- Mexican Spiced Coffee
- Fire-Roasted Rotisserie Chicken
- Tropical Beach Ceviche
- Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo
- Grill-Roasted Whole Fish Adobado