FRUIT CAPIROTADA
Veronica Victorio
Try this delicious Fruit Capirotada; it is the typical dessert of Holy Week here in Mexico.
Reviewed by Editorial Team of Kiwilimón
4.5
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2 comentarios
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Ingredients
20
Servings
  • 3 liters water
  • 4 piloncillos
  • 4 cloves
  • 1 cinnamon stick
  • 5 bolillo rolls
  • 1 stick unsalted butter
  • 4 red apples, peeled and cut into medium cubes
  • 2 plantains, sliced
  • 10 prunes
  • 500 grams unsalted peanuts, peeled
  • 500 grams queso fresco, cut into small cubes
  • 4 corn tortillas
Preparation
1h
30 mins
Low
  • Oven preheated to 180° C
  • Boil the water with the piloncillo cones, cloves, and cinnamon stick until a syrup is obtained.
  • Cut the bolillo bread into slices, and toast on a griddle; once cooled, spread with butter. In a clay pot, place the corn tortillas, a layer of bolillo, the apples, the banana, the cheese, the peanuts, and the prunes. Repeat the process until all ingredients are used.
  • Pour with the piloncillo syrup, cover with aluminum foil, and bake for 45 minutes

Nutritional Information

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