Capirotada

Name: Capirotada
Total time: 2700 s
Yield: 12 servings
Ingredients: 2 ripe plantains; 6 corn tortillas; 8 bolillo rolls (or French rolls); 4 cones piloncillo (about 21 ounces/600 grams); 1 cinnamon stick; 3 whole cloves; 2 cups dried prunes (about 10.5 ounces/300 grams); 1 2/3 cups raisins (about 8.8 ounces/250 grams); 7 ounces queso fresco (about 200 grams); 1 cup unsalted peanuts (about 5.3 ounces/150 grams); 1 can evaporated milk (12 ounces/354 ml)

Danny cole @cook_4501023

Puerto / Ciudad

Traditional Mexican Capirotada: delicious, homemade, and easy to make.

Danny cole @cook_4501023

Puerto / Ciudad

Traditional Mexican Capirotada: delicious, homemade, and easy to make.

Saved

Ingredients

45 minutes

12 servings

2ripe plantains
6corn tortillas
8bolillo rolls (or French rolls)
4cones piloncillo (about 21 ounces/600 grams)
1cinnamon stick
3whole cloves
2 cupsdried prunes (about 10.5 ounces/300 grams)
1 2/3 cupsraisins (about 8.8 ounces/250 grams)
7 ouncesqueso fresco (about 200 grams)
1 cupunsalted peanuts (about 5.3 ounces/150 grams)
1 canevaporated milk (12 ounces/354 ml)

Saved

Steps

45 minutes

1

In a large pot, combine the piloncillo with 8 1/2 cups water (2 liters), add the cinnamon stick and cloves. Cook until the piloncillo dissolves and forms a light syrup.
2

Slice the bread into large pieces along with the tortillas. Toast them until they are crisp and crunchy.
3

Grease a baking dish with butter. Slice the plantains into thick pieces and cut the queso fresco into small cubes.
4

Place the toasted tortillas at the bottom of the dish. Add a layer of bread, then a layer of raisins, peanuts, prunes, plantain, and queso fresco. Pour a third of the strained piloncillo syrup and some evaporated milk over the layers. Repeat this process until the dish is full. Cover with aluminum foil.
5

Bake at 400°F (200°C) for about 1 hour, until the capirotada is soft. Serve with a glass of milk or coffee.