Capirotada de Birote

Name: Capirotada de Birote
Ingredients: 4 French bread rolls (birotes), sliced and left out in the sun to dry; as needed Oil or lard for frying,; 2.2 pounds piloncillo (about 1 kg); 1 stick cinnamon; 8 1/2 cups water (2 liters); 6 whole cloves; Pinch walnuts; Small handful of raisins; Pinch or small handful of dried prunes; Small handful of shredded coconut; Small handful of unsalted peanuts; 3.5 ounces sliced almonds (about 100 grams or a small handful); 1/2 pound quince paste or cajeta de membrillo (about 225 grams); 1 can sweetened condensed milk

Cynthia Serena @cynthiaserena

Guadalajara

My great-grandmother used to make this for us and I loved it. Now I make it just to remember her whenever I can.

Cynthia Serena @cynthiaserena

Guadalajara

My great-grandmother used to make this for us and I loved it. Now I make it just to remember her whenever I can.

Saved

Ingredients

4French bread rolls (birotes), sliced and left out in the sun to dry
as neededOil or lard for frying,
2.2 poundspiloncillo (about 1 kg)
1 stickcinnamon
8 1/2 cupswater (2 liters)
6whole cloves
Pinchwalnuts
Small handful of raisins
Pinchor small handful of dried prunes
Small handful of shredded coconut
Small handful of unsalted peanuts
3.5 ouncessliced almonds (about 100 grams or a small handful)
1/2 poundquince paste or cajeta de membrillo (about 225 grams)
1 cansweetened condensed milk

Saved

Steps

1

For the syrup: Heat the water with the cinnamon stick, piloncillo, and cloves. Bring to a boil, then strain and set aside.
2

Slice the bread rolls into thin pieces and leave them out in the sun to dry. Day-old bread works even better.
3

Fry the dried bread slices in oil or lard until golden. Drain and set aside.
4

You can add whatever dried fruits or nuts you have on hand between the bread layers. In this photo, I used quince paste or cajeta de membrillo.
5

Here is the shredded coconut. It's important to use what you have or can find, like raisins, dried cranberries, walnuts, or roasted peanuts—whatever you like and is easy to get.
6

Chop the walnuts into medium pieces (they are whole in the photo, but you should break them up).
7

In a baking dish or casserole, line it with aluminum foil. Add a layer of bread, then sprinkle with raisins, chopped quince paste, walnuts, coconut, prunes, almonds, and peanuts. Pour some of the syrup from step one over the top, then drizzle with a little sweetened condensed milk.
8

Continue layering bread and your choice of dried fruits and nuts, pouring syrup and sweetened condensed milk over each layer. Cover the dish, and either bake for about 30 minutes at 350°F (180°C), or, as I do, place a heavy griddle under your pot, cover tightly with aluminum foil, and cook on the stovetop over very low heat.
9

Even though I used to make it on the stovetop and it turned out great, I bought a 'miracle pan' to get oven-like results on the stove. It's very practical and affordable. I put a flan mold with my capirotada inside, cook it for about half an hour, and it comes out perfect in flavor, texture, and consistency.
10

Enjoy it any time of year with a hot coffee or a big glass of milk with your family.