This recipe is translated from Cookpad Mexico. See original: 
Capirotada en cazuela
Capirotada en cazuela 
Capirotada in a Pot
Jitomatl @cook_2426785
Cooking Instructions
- 1
Slice the bolillos and toast them in butter. In about 4 1/4 cups water (1 liter), cook the piloncillo, cinnamon, and cloves until dissolved to make a syrup.
- 2
In a deep pot with a lid, grease with butter and line the bottom with corn tortillas.
- 3
Add a layer of toasted bread, sliced plantains, peanuts, cheese, raisins, shredded coconut, and the piloncillo syrup.
- 4
Repeat the layers until all ingredients are used. Cover with aluminum foil and the lid. Simmer over low heat for 15 minutes. Enjoy warm or cold.
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