Authentic home cooking from Mexico, with US measurements. 
Lent: Delicious Zacatecas-Style Capirotada
The aroma of the syrup cooking takes me back to my distant childhood, to those times when my grandmother would visit us for Holy Week and my mother would cook... I don't want this recipe to be lost, so today, my daughter is going to help me make it!
Lent: Delicious Zacatecas-Style Capirotada
The aroma of the syrup cooking takes me back to my distant childhood, to those times when my grandmother would visit us for Holy Week and my mother would cook... I don't want this recipe to be lost, so today, my daughter is going to help me make it!
Open in Cookpad AppSteps
- 1
Gather the ingredients. This is the bread used for capirotada. If you can't find it, buy about 16 bolillos (white rolls), slice them, and toast them either in the oven or in oil (that's how we used to do it). Now it's much easier, since you can buy it already toasted.
- 2
One time I couldn't find bread for capirotada. I bought 16 bolillos, sliced them, and toasted them in the oven.
- 3
Syrup: these are the ingredients.
- 4
In a pot, add the milk and all the syrup ingredients. Cook over low heat. See the note at the end for a tip.
- 5
Do not let it boil, because if it does, the milk will curdle. It will be ready in about 2 hours. Enjoy the wonderful aroma.
- 6
Strain the syrup, and now you're ready to assemble the capirotada.
- 7
Spray the baking dishes with nonstick cooking spray. Dip the bread in the syrup so it soaks completely, then start layering it in the dish.
- 8
Add the first layer of bread, then top with butter, peanuts, raisins, coconut, sprinkles, and cheese.
- 9
For the final layer of bread, pour the remaining syrup over it, then add butter, peanuts, coconut, sprinkles, and cheese.
- 10
Cover the dishes with aluminum foil and bake at 350°F for 2 hours. (I cover them so if anything spills, it doesn't make a mess in the oven.)
- 11
I like to serve it hot—it's even tastier that way. This is how it looks when it's done. Mmmmm!
- 12
NOTE: Since my syrup curdled for some reason, I did the following: In a small pot, I melted the piloncillo with about 3 cups of water over heat until dissolved. In a large pot, I cooked all the milk and the rest of the ingredients. Then I strained the milk and added the piloncillo syrup. This way, I avoided the milk curdling. It worked very well, so I'll always do it this way.
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