Traditional Capirotada

Name: Traditional Capirotada
Total time: 3600 s
Yield: 10 servings
Ingredients: 7 bolillos (or 7 small French bread rolls); 5 piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total); 2 cinnamon sticks; 2 cups prunes (about 280 grams); 1 cup raisins (about 150 grams); 3 bananas; 1 apple; 1 cup peanuts (about 140 grams); 2 sticks unsalted butter (about 1 cup/226 grams); 7 oz queso fresco or panela cheese (about 200 grams); corn tortillas

Tani Liz De Jesus @cook_5454228

This recipe is delicious, and there are many ways to make it.

Tani Liz De Jesus @cook_5454228

This recipe is delicious, and there are many ways to make it.

Saved

Ingredients

60 minutes

10 servings

7bolillos (or 7 small French bread rolls)
5piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total)
2cinnamon sticks
2 cupsprunes (about 280 grams)
1 cupraisins (about 150 grams)
3bananas
1apple
1 cuppeanuts (about 140 grams)
2 sticksunsalted butter (about 1 cup/226 grams)
7 ozqueso fresco or panela cheese (about 200 grams)
corn tortillas

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Steps

60 minutes

1

In a saucepan, combine the piloncillo with water and the cinnamon sticks. Heat until the piloncillo melts. Once it comes to a boil, reduce the heat to low, cover, and let the syrup thicken.
2

Slice the bread into pieces about 1 inch thick. IMPORTANT: Toast the sliced bread in butter! This gives it much more flavor and keeps it from getting too soggy.
3

Slice the bananas and cut the apple into thin slices.
4

In the pot where you'll assemble the capirotada, line the bottom and sides with corn tortillas to prevent burning.
5

Layer the toasted bread, banana, apple, cheese, a few pieces of butter, prunes, peanuts, and pour some syrup over the top. Repeat the layers until all ingredients are used.
6

Place the pot on the stove over very low heat and cook for 1-2 hours. TIP: Use a heat diffuser or keep the heat very low to prevent the capirotada from burning.