Stovetop Milk Capirotada

Name: Stovetop Milk Capirotada
Total time: 3600 s
Ingredients: 3 bolillos (Mexican bread rolls); 1 stick butter; as needed vegetable oil; 3 cones piloncillo (Mexican brown sugar); 1 cinnamon stick; 1 can sweetened condensed milk; 1 can evaporated milk; 1 1/2 cans whole milk; 3 corn tortillas; 1/2 cup walnuts (about 60 grams); 1/2 cup peanuts (about 70 grams); 1/2 cup raisins (about 75 grams); 1/2 cup shredded coconut (about 40 grams); 2 plantains; 4 whole cloves

Esther Soto @cook_6501622

jalisco

This is my second capirotada recipe I'm sharing. This version has a few changes and is made on the stovetop in a pot. It's simple and delicious.

Esther Soto @cook_6501622

jalisco

This is my second capirotada recipe I'm sharing. This version has a few changes and is made on the stovetop in a pot. It's simple and delicious.

Saved

Ingredients

1 hour

3bolillos (Mexican bread rolls)
1 stickbutter
as neededvegetable oil
3cones piloncillo (Mexican brown sugar)
1cinnamon stick
1 cansweetened condensed milk
1 canevaporated milk
1 1/2 canswhole milk
3corn tortillas
1/2 cupwalnuts (about 60 grams)
1/2 cuppeanuts (about 70 grams)
1/2 cupraisins (about 75 grams)
1/2 cupshredded coconut (about 40 grams)
2plantains
4whole cloves

Saved

Steps

1 hour

1

Slice the bolillos and let them dry out for at least a day. Melt the butter with a little oil.
2

Dip the bread slices on both sides and toast them. Then, in a little oil, fry the plantains and set aside.
3

In 1 cup of water, add the cinnamon stick, piloncillo, and cloves. Bring to a boil for 5 minutes. Add the evaporated milk and sweetened condensed milk. Fill the empty condensed milk can with whole milk to use 1 1/2 cans total. Let it simmer for 15 minutes.
4

Lightly fry the tortillas in a little oil and place them at the bottom of the pot. Add a layer of bread, pour some of the milk mixture (strain it), and add walnuts, peanuts, raisins, coconut, and plantains.
5

Repeat the layers until all ingredients are used. Cover and cook over low heat on a griddle or heat diffuser for 20 minutes. Serve with extra milk on top. I always save some milk mixture to pour over when serving.