Capirotada

Name: Capirotada
Total time: 2700 s
Yield: Serves 8 servings
Ingredients: 5 bolillos (Mexican bread rolls) or French rolls, sliced and left out to dry; 6 corn tortillas, cold; 1 1/8 lbs piloncillo (about 500 grams); 2 tomatoes; 1/2 onion; 3 whole cloves; 1 can evaporated milk; 1 tablespoon butter; 1 stick cinnamon (about 4–6 inches / 10–15 cm); toasted granola (my wife makes it); shredded coconut; raisins; 2 plantains, sliced into rounds; 10 1/2 oz queso fresco (about 300 grams); 4 1/4 cups water (1 liter)

El Romans Jaliskillos @cook_7403333

Gudalajara

This is my own style.

El Romans Jaliskillos @cook_7403333

Gudalajara

This is my own style.

Saved

Ingredients

45 min

Serves 8 servings

5bolillos (Mexican bread rolls) or French rolls, sliced and left out to dry
6corn tortillas, cold
1 1/8 lbspiloncillo (about 500 grams)
2tomatoes
1/2onion
3whole cloves
1 canevaporated milk
1 tablespoonbutter
1 stickcinnamon (about 4–6 inches / 10–15 cm)
toasted granola (my wife makes it)
shredded coconut
raisins
2plantains, sliced into rounds
10 1/2 ozqueso fresco (about 300 grams)
4 1/4 cupswater (1 liter)

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Steps

45 min

1

In a pot, combine the water, piloncillo, tomatoes, onion, half the butter, evaporated milk, cinnamon stick, and cloves. Bring to a boil. Blend and strain the mixture.
2

In a skillet with enough oil, quickly fry the tortillas and set aside.
3

Toast the bread rolls (bolillos or French rolls) until golden brown.
4

Spread a little butter in a baking dish and arrange the fried tortillas to make a base layer.
5

Dip the bread slices in the strained syrup, then place them in the baking dish. Top with queso fresco, plantain slices, granola, raisins, and shredded coconut. Spoon some of the syrup over the top.
6

Repeat the layering process starting with the bread (no more tortillas; those are just for the base).
7

Pour a bit more syrup over the top to keep the capirotada moist. Cover with aluminum foil and bake at 480°F (250°C) for 30 minutes.
8

Done! Serve with a cold glass of milk.