Pan de Muerto Capirotada
Mayte Rueda
Capirotada is a traditional preparation from the state of Michoacán. It is made with stale bread, usually bolillo, and given a second life with piloncillo syrup. This version is made with pan de muerto, for when it is leftover and you don't want to waste it. Don't miss this recipe for Pan de Muerto Capirotada!
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Ingredients
6
Servings
  • butter, for frying
  • 6 loaves Day of the Dead bread, individual
  • 1 cup piloncillo, grated or granulated
  • 3/4 cups water
  • 1 stick cinnamon
  • 2 star anise pods
  • 1 orange peels, remove the white part
  • 3/4 cups peanuts
  • 1/2 cups raisins
  • 1/2 cups Cotija cheese
Preparation
20 mins
30 mins
Low
  • Cut the pan de muerto into slices of about 1 cm. Use a serrated knife.
  • Heat a skillet over medium heat, add the butter and wait a few seconds for it to melt, then fry the slices of pan de muerto one by one until golden and crispy on the outside (both sides). Set aside.
  • Place the granulated piloncillo, water, cinnamon, star anise, and orange peel in a pot. Boil for about 10 minutes or until a syrupy, semi-thick texture is obtained. Remove from heat.
  • In a baking dish or mold, layer the fried slices of pan de muerto to form a base, add raisins and peanuts. Repeat the process until all the bread is used. Then pour and distribute the piloncillo syrup evenly, ensuring it moistens all the bread.
  • Bake at 180 °C for 15 min.
  • Remove from the oven and grate cotija cheese on top, serve and enjoy.

Nutritional Information

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