Authentic home cooking from Mexico, with US measurements. 
Mexican Capirotada
Capirotada is a very popular dessert during Lent in Mexico. It's made with slices of toasted bread, pieces of banana, walnuts, raisins, peanuts, and guava... it also includes candied cactus and shredded coconut, all soaked in a piloncillo syrup. It's served with cotija cheese.
Video: http://www.mis-recetas.org/video/show/1142-viseo-capirotada
Mexican Capirotada
Capirotada is a very popular dessert during Lent in Mexico. It's made with slices of toasted bread, pieces of banana, walnuts, raisins, peanuts, and guava... it also includes candied cactus and shredded coconut, all soaked in a piloncillo syrup. It's served with cotija cheese.
Video: http://www.mis-recetas.org/video/show/1142-viseo-capirotada
Open in Cookpad AppSteps
- 1
Cut the bread into slices a little over 1 inch thick, toast them lightly, and spread with butter.
- 2
Line the bottom and sides of the baking dish with the tortillas to keep the bread from cooking directly on the dish.
- 3
Make a syrup by boiling the piloncillo in 8 cups of water (about 2 liters) with a few cinnamon sticks, a strip of orange peel, and a pinch of salt.
- 4
Arrange the bread slices (slightly apart, as they will expand) in layers, adding walnuts, prunes, raisins, peanuts, and dried fruit between the layers.
- 5
On the final layer, sprinkle the cotija cheese and some orange zest, then pour the syrup over the layers, letting them soak gradually.
- 6
Cover and bake at 350°F (180°C) for 20 minutes, then uncover and bake for another 10 minutes. The bread will rise as it absorbs the syrup.
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