This recipe is translated from Cookpad Mexico. See original: 
Capirotada en cazuela
Capirotada en cazuela 
Capirotada in a Pot
Jitomatl @cook_2426785
Cooking Instructions
- 1
Slice the bolillos and toast them in butter. In about 4 1/4 cups water (1 liter), cook the piloncillo, cinnamon, and cloves until dissolved to make a syrup.
- 2
In a deep pot with a lid, grease with butter and line the bottom with corn tortillas.
- 3
Add a layer of toasted bread, sliced plantains, peanuts, cheese, raisins, shredded coconut, and the piloncillo syrup.
- 4
Repeat the layers until all ingredients are used. Cover with aluminum foil and the lid. Simmer over low heat for 15 minutes. Enjoy warm or cold.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Capirotada Capirotada
Traditional Mexican Capirotada: delicious, homemade, and easy to make.
Translated from Cookpad Mexico -
-
Capirotada Capirotada
Enjoy delicious capirotada, perfect for Fridays during Lent and the upcoming holy days.
Translated from Cookpad Mexico -
Capirotada Capirotada
Hello, I’m sharing this very traditional recipe for Lent. I hope you enjoy it.
Translated from Cookpad Mexico -
-
Capirotada Capirotada
Today, my mom told me why capirotada is made on Thursdays—it’s a reference to the Last Supper, where the bread represented the body of Christ. I always thought it started as a way to use up old bread.You can add coconut if you like; we didn’t because my mom doesn’t like it, but feel free to include it, as well as sprinkles if you want.
Translated from Cookpad Mexico -
Capirotada Capirotada
Capirotada de leche (white capirotada) without baking
Translated from Cookpad Mexico -
Capirotada Capirotada
I have so many recipes that remind me of my mom, because she taught me how to cook, but this delicious dish especially brings back wonderful childhood memories.
Translated from Cookpad Mexico -
Capirotada Capirotada
A delicious and easy dessert, perfect for using up leftover bread from your pantry.
Translated from Cookpad Mexico -
Capirotada Capirotada
This dish brings back family memories, especially of my paternal grandmother. She used to make it during Holy Week and also for Day of the Dead. I remember her recipe didn't use milk, but instead piloncillo and peanuts. I'll share that version another time.
Translated from Cookpad Mexico -
Stovetop Milk Capirotada Stovetop Milk Capirotada
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.
Translated from Cookpad Mexico
More Recipes
https://cookpad.wasmer.app/us/recipes/15207345
