Capirotada

Name: Capirotada
Ingredients: 7 bolillos (Mexican bread rolls), sliced and fried in butter; 3-4 piloncillo cones (or 1 1/2 to 2 cups packed dark brown sugar, about 300-400 grams); 2/3 cup butter (about 150 grams); 10 1/2 cups water (2.5 liters); 2 cinnamon sticks; Anise seeds; Black pepper (optional); Pecans or walnuts; Raisins; Dried cranberries; Shredded coconut; Unsalted peanuts; Seedless raisins; Plantain; Queso fresco or panela cheese

kanacho @cook_2643211

Villahermosa, Tabasco

A traditional Mexican dessert.

kanacho @cook_2643211

Villahermosa, Tabasco

A traditional Mexican dessert.

Saved

Ingredients

7bolillos (Mexican bread rolls), sliced and fried in butter
3-4piloncillo cones (or 1 1/2 to 2 cups packed dark brown sugar, about 300-400 grams)
2/3 cupbutter (about 150 grams)
10 1/2 cupswater (2.5 liters)
2cinnamon sticks
Anise seeds
Black pepper (optional)
Pecans or walnuts
Raisins
Dried cranberries
Shredded coconut
Unsalted peanuts
Seedless raisins
Plantain
Queso fresco or panela cheese

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Steps

1

Bring the water to a boil with the cinnamon sticks, anise seeds, black pepper, and piloncillo (or brown sugar). Let it simmer for 30-40 minutes.
2

Fry and toast the bread slices in the butter.
3

Place corn tortillas at the bottom of a deep baking dish to prevent burning (optional).
4

Add a layer of bread, then top with some nuts, raisins, cranberries, coconut, plantain slices, and cheese.
5

Add another layer of bread and repeat the process until all ingredients are used.
6

Pour the syrup over all the ingredients.
7

Cover and cook over low heat for 15-20 minutes.
8

Let it rest.
9

Serve and enjoy.