I was talking to my mom about Capirotada and how she wanted to give the recipe to my cousin who was asking how to make it. She told me how my Grandmother, Guadalupe, used to make it and I was thinking it sounded so good. She gave me the recipe she had and I haven’t made it.
I looked at the recipe and decided I needed to publish the recipe because it looked way to good and I really wanted to share it. It’s been said that this is a recipe that was invented to use up leftovers during Lent. As meat is not to be eaten on Friday’s during Lent. Apparently there is not a single recipe for Capirotada as every family has their own recipe. So don’t get too crazy if you don’t have all the ingredients. You can put your own spin on it.
- 2 Tablespoons Butter
- 4.5 cups water
- 2 piloncillo cones
- 1- 4 inch stick cinnamon
- 3 whole cloves
- 6 stale bolillos (French bread)(about 9 cups) torn in 1/2 inch pieces toasted. You can add a little butter to the bread after it’s toasted)
- 1 cup peanuts
- 1/2 cup pecans chopped
- 1 cup Munster or cheddar cheese (you know what you like, use as much as you want
- 1 cup raisins
- 1)Heat over to 350 degrees F
- 2)Butter a 9″ x 13″ baking dish
- 3)In a medium saucepan, mix water, piloncillo, cinnamon and cloves. Bring to a boil then simmer 5-10 minutes or until slightly thickened into a syrup. Strain to remove cinnamon sticks and cloves. Keep syrup warm.
- 4)In a buttered casserole dish, layer 1/3 of the bread pieces. Sprinkle with 1/3 each of nuts, cheese. Drizzle about 1/4 or less of the syrup over this layer letting it soak into the bread. Continue layering bread, nuts, raisins and cheese, sprinkling with with syrup and letting it soak. Finish with a layer of cheese. Pour the rest of the syrup over the whole dish.
- 5) Cover with aluminum foil and bake for 30-40 minutes, until the top layer of cheese is bubbling and browned. Serve warm. Garnish with nonpareils.
Well that’s it. I hope you can give it a try and I really want to make it but I better have some company because it’s definitely heavy on the carbs. In memory of Mi Abuelita, Guadalupe.