Capirotada

Name: Capirotada
Total time: 1800 s
Yield: 10 servings
Ingredients: 4 toasted bolillo rolls with butter; 4 cones piloncillo (Mexican brown sugar); 2 sticks cinnamon; Cloves, to taste; 2 ripe plantains; 2 large apples; 1 cup peanuts (about 140 grams); 1.1 pounds queso fresco (about 500 grams); 10 prunes; 2 corn tortillas

VERONICA VICTORIO @cook_1229471

MEXICO

Capirotada

VERONICA VICTORIO @cook_1229471

Saved

Ingredients

30 minutes

10 servings

4toasted bolillo rolls with butter
4cones piloncillo (Mexican brown sugar)
2 stickscinnamon
Cloves, to taste
2ripe plantains
2large apples
1 cuppeanuts (about 140 grams)
1.1 poundsqueso fresco (about 500 grams)
10prunes
2corn tortillas

Saved

Steps

30 minutes

1

Line the bottom of a clay pot with the corn tortillas. Add a layer of toasted bolillo pieces, then top with apples, plantains, queso fresco, prunes, and peanuts. Repeat the layers until all ingredients are used.
2

In a pot, bring 2 liters (about 8 1/2 cups) of water to a boil with the piloncillo, cinnamon sticks, and cloves. Cook until you have a light syrup.
3

Strain the syrup and pour it over the layered ingredients.
4

Cover with aluminum foil and bake for about 30 minutes at 350°F (180°C).