Capirotada

Name: Capirotada
Total time: 5400 s
Yield: 10-12 servings
Ingredients: 6-8 bolillo rolls or French rolls (preferably day-old); 1.1 lbs queso fresco (cut into cubes); 3 plantains (sliced); 2 sticks unsalted butter; Al gusto almonds; Al gusto shredded coconut; Al gusto walnuts; Al gusto peanuts; 10 1/2 cups water (2.5 liters); 3 cones piloncillo (Mexican brown sugar); 2-3 whole cloves; 2 star anise; 2 cinnamon sticks; 1 green onion

Ale Lopez @asoltitis

Capirotada

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Ingredients

90 minutes

10-12 servings

6-8bolillo rolls or French rolls (preferably day-old)
1.1 lbsqueso fresco (cut into cubes)
3plantains (sliced)
2 sticksunsalted butter
Al gusto almonds
Al gusto shredded coconut
Al gusto walnuts
Al gusto peanuts
Syrup
10 1/2 cupswater (2.5 liters)
3cones piloncillo (Mexican brown sugar)
2-3whole cloves
2star anise
2cinnamon sticks
1green onion

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Steps

90 minutes

1

Slice the bread and spread butter on both sides.
2

Toast the bread in the oven, air fryer, or on a griddle until golden brown.
3

Grease a deep baking dish generously with butter.
4

For the syrup: Boil the water with the piloncillo, cloves, star anise, cinnamon sticks, and green onion.
5

Once the piloncillo has dissolved, let it boil for 15 minutes and then strain.
6

Dip each piece of bread in the syrup and arrange it in the baking dish.
7

Evenly add the plantains, cheese, coconut, walnuts, peanuts, and almonds.
8

Pour plenty of syrup over the layers.
9

Repeat steps 6, 7, and 8 until all the bread is used.
10

Bake at 350°F (180°C) for 60 minutes.