Capirotada in a Clay Pot (Martincillo Style)

Name: Capirotada in a Clay Pot (Martincillo Style)
Total time: 7200 s
Yield: Serves 9 servings
Ingredients: 8 bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried; 4 1/4 cups oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves; Syrup:; 2.2 pounds piloncillo (about 1 kilogram); 4 1/4 cups apple juice (1 liter); Zest of 1 orange; 7 whole cloves, 5 black peppercorns, and 2 whole star anise; 3 cinnamon sticks; 4 1/4 cups pulque or light beer (1 liter); For garnish:; 1 cup pitted prunes; 1 cup raisins; 1 small adobera cheese or semi-dry queso fresco for quesadillas, grated or crumbled

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A classic dessert traditionally made during Lent. This capirotada was very popular in my hometown, San Diego de Alejandría, Jalisco. It was typically served on Wednesdays.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A classic dessert traditionally made during Lent. This capirotada was very popular in my hometown, San Diego de Alejandría, Jalisco. It was typically served on Wednesdays.

Saved

Ingredients

1 1/2 hours

Serves 9 servings

8bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried
4 1/4 cupsoil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves
Syrup:
2.2 poundspiloncillo (about 1 kilogram)
4 1/4 cupsapple juice (1 liter)
Zest of 1 orange
7whole cloves, 5 black peppercorns, and 2 whole star anise
3cinnamon sticks
4 1/4 cupspulque or light beer (1 liter)
For garnish:
1 cuppitted prunes
1 cupraisins
1small adobera cheese or semi-dry queso fresco for quesadillas, grated or crumbled

Saved

Steps

1 1/2 hours

1

To toast the bread: Heat a large pot or deep skillet over medium heat with the oil and dried spices. When the oil is hot and fragrant, use tongs to toast the bread slices on both sides until golden. Drain the toasted bread on a metal strainer and set aside. Repeat until all the bread is toasted.
2

For the syrup: You can start this step while toasting the bread. Combine all the syrup ingredients in a large pot and cook over low heat for 30 minutes, stirring constantly to prevent sticking. Turn off the heat and strain the syrup into a pitcher. Remove the cinnamon sticks and set aside.
3

To assemble the capirotada: In a pot with a lid, layer the toasted bread, then sprinkle with raisins and prunes. Pour some of the syrup over the layer using the pitcher. Repeat this process three times. On the final layer, add the grated cheese, reserved cinnamon sticks, raisins, and prunes. Cover and cook over very low heat for 10 minutes. Turn off the heat and let it rest for 10 minutes. Serve on small plates or bring to the table for everyone to serve themselves.