Sonoran Capirotada

Name: Sonoran Capirotada
Yield: 10 servings
Ingredients: 4 stale bolillos (Mexican bread rolls); Raw unsalted peanuts, to taste; Raisins, to taste; Dried prunes, to taste; 2 egg yolks; 1 can evaporated milk; 1 can sweetened condensed milk; 1 can whole milk; 1 tablespoon vanilla extract; 1 cup cheese (Chihuahua, Gouda, or Manchego—use your favorite); 1/2 ripe plantain, chopped; 1.75 ounces piloncillo (about 50 grams); 5 whole cloves; 1 medium cinnamon stick; 2 cups water (about 1/2 liter)

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Perfect for any occasion, especially during Lent.

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Perfect for any occasion, especially during Lent.

Saved

Ingredients

10 servings

4stale bolillos (Mexican bread rolls)
Raw unsalted peanuts, to taste
Raisins, to taste
Dried prunes, to taste
2egg yolks
1 canevaporated milk
1 cansweetened condensed milk
1 canwhole milk
1 tablespoonvanilla extract
1 cupcheese (Chihuahua, Gouda, or Manchego—use your favorite)
1/2ripe plantain, chopped
Piloncillo syrup
1.75 ouncespiloncillo (about 50 grams)
5whole cloves
1medium cinnamon stick
2 cupswater (about 1/2 liter)

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Steps

1

Slice the bolillos into strips about 1/2 inch thick and fry them in butter with a splash of oil to prevent the butter from burning.
2

Grease a baking dish with butter and place a layer of tortillas on the bottom.
3

In 2 cups (1/2 liter) of water, add the piloncillo, cloves, and cinnamon stick. Bring to a boil until the piloncillo dissolves.
4

Add the whole milk, evaporated milk, and sweetened condensed milk to the dissolved piloncillo mixture. Cook over low heat, stirring constantly to prevent the milk from curdling (keep stirring over low heat).
5

Slowly temper the 2 egg yolks by mixing them in gradually to prevent them from curdling.
6

Gradually add the tempered egg yolks to the piloncillo and milk mixture, stirring constantly for about 10 minutes until it thickens.
7

Soak the slices of bolillo in the milk mixture.
8

Arrange the soaked bolillo slices in the baking dish.
9

Add the raisins, prunes, fried plantain (previously fried in butter), and peanuts.
10

Add the cheese and spoon more of the milk mixture over the layer of bolillo.
11

Preheat the oven to 350°F (180°C) and bake for 20 minutes.
12

Let it cool and enjoy!