Authentic Capirotada
Melissa Veytia
This authentic capirotada is the sweet treat of your dreams! Featuring layers of fried bolillo slices, peanuts, raisins, acitrón, and crumbled Cotija cheese, this Mexican bread pudding is soaked in a mouthwatering piloncillo syrup beyond compare. Perfect for Lent and every time of the year, this crowd-pleasing dessert is perfect to share with your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 cups piloncillo
  • 4 cups water
  • 3 cloves
  • 1 stick cinnamon
  • 3 allspice berries
  • 1 piece orange peels
  • 5 bolillo rolls, stale
  • 1 cup vegetable oil
  • 1 acitrón, diced
  • 1 cup raisins
  • 1 cup unsalted peanuts, peeled
  • 1/2 cups Cotija cheese
Preparation
30 mins
20 mins
Low
  • In a pot over medium heat, add piloncillo, water, cloves, allspice berries, and orange peel, and cook for about 20 minutes until a syrup is formed. Remove from heat and let cool.
  • Cut bolillo rolls into 0.7-inch-thick slices.
  • In a medium-sized skillet, heat oil and fry bolillo slices little by little. Remove from heat and drain on a paper towel-lined plate.
  • In a small clay pot, place a layer of bread. Top with a layer of acitrón. Place a layer of raisins on top. Top with a layer of peanuts. Place a layer of crumbled Cotija cheese on top. Spoon piloncillo syrup over and repeat the layers until all the ingredients are used up.
  • Let authentic capirotada cool and set aside.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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