Capirotada

Name: Capirotada
Ingredients: 6 white bread rolls; 1 1/2 cones piloncillo (about 9 oz or 255 grams); 1 stick cinnamon; 4 whole cloves; 3 1/2 oz cheese (100 grams); 3 1/2 oz walnuts (100 grams); 3 1/2 oz almonds (100 grams); 3 1/2 oz dried cranberries (100 grams); 3 1/2 oz peanuts (100 grams); 3 1/2 oz shredded coconut (100 grams); 1 1/2 quarts water (about 1.5 liters)

Ana Palomino @cook_15594981

Easy and delicious

Ana Palomino @cook_15594981

Easy and delicious

Saved

Ingredients

6white bread rolls
1 1/2cones piloncillo (about 9 oz or 255 grams)
1 stickcinnamon
4whole cloves
3 1/2 ozcheese (100 grams)
3 1/2 ozwalnuts (100 grams)
3 1/2 ozalmonds (100 grams)
3 1/2 ozdried cranberries (100 grams)
3 1/2 ozpeanuts (100 grams)
3 1/2 ozshredded coconut (100 grams)
1 1/2 quartswater (about 1.5 liters)

Saved

Steps

1

In a pot, combine the water, piloncillo, cinnamon stick, and cloves. Heat until the piloncillo dissolves and forms a syrup.
2

Slice the bread rolls.
3

Grease a clay or oven-safe casserole dish with lard or butter.
4

Line the bottom with a flour or corn tortilla, then add a layer of bread, a bit of each ingredient, and drizzle with some of the piloncillo syrup.
5

Repeat the layering process until all ingredients are used.
6

Preheat a heavy griddle (comal) for about 10 minutes.
7

Cover the casserole dish with aluminum foil, then place the lid on top.
8

Set the casserole on the hot griddle and cook over high heat for 10 minutes.
9

After 10 minutes, reduce the heat to the lowest setting and cook for 30 minutes.
10

When the time is up, check if it’s done to your liking. If so, turn off the heat and let it sit on the griddle to dry out a bit.
11

If you think it needs more time, uncover and let it cook a little longer.