Capirotada Lent
PILAR PEREZ
A dessert for Lent, it is delicious and very complete in its ingredients, very balanced, and can be eaten cold or warm if desired. Capirotada is the combination of a Roman dish — brought to our country by the Spaniards during colonial rule — and an Aztec dish.
Reviewed by Editorial Team of Kiwilimón
4.25
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Ingredients
8
Servings
  • 8 bolillo rolls, sliced
  • 2 piloncillos
  • 1 cinnamon
  • 1 cup nut , in halves
  • 1 cup raisins, white or black
  • 1 cup peanuts, toasted (unsalted)
  • 1/2 cups shredded coconut, (optional)
  • 1 cup queso fresco, crumbled
  • 1/2 cups unsalted butter , melted
Preparation
1h
0 mins
Low
  • In a deep pot, heat 1 liter of water with the cinnamon and the 2 piloncillos; remove from heat when the piloncillos have dissolved and wait for it to cool down (to a warm temperature).
  • Spread melted butter on only one side of the bread slices and place a layer at the bottom of a glass baking dish.
  • Add a layer of peanuts, coconut, raisins, and cheese, then add another layer of bread and the nuts and cheese, forming several layers until you run out of bread and ingredients; just place the nuts on top of the capirotada and add more cheese.
  • Pour the liquid from the piloncillos over the layers of bread and nuts, ensuring they are well soaked; if possible, you can press down with a spoon to make sure everything absorbs the liquid.
  • Refrigerate for about 1 hour. And it will be ready!!!

Nutritional Information

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