A traditional Mexican dessert and one of the oldest sweet preparations in the country, capirotada was traditionally made during Lent. It is a dish made with bread, syrup, cinnamon, raisins, cheese, and peanuts—a delicious combination that originated in ancient Rome. Over time, additional ingredients were incorporated into the original recipe,...
Ingredients
bread4piece
tortillas from the previous day5piece
walnuts150g
dried prunes50g
seedless black raisins100g
dried apricots100g
peanuts200g
apple, peeled and cut into small pieces1piece
banana, sliced1piece
hard, dry white cheese100g
orange peel1piece
orange zest1tbsp
piloncillo (Mexican brown sugar)3piece
water3cup
cinnamon sticks2piece
salt1dash
lard (or butter)1
Nutrition (per serving)
Calories
562.5kcal (28.13%)
Protein
15.0g (30%)
Carbs
75.0g (27.27%)
Sugars
37.5g (75%)
Healthy Fat
14.0g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
How to make Capirotada
Prepare the bread
- Step 1
Slice the bread into medium-thick slices, toast them, and spread lard (or butter) on each slice.
Line the mold
- Step 1
Place the tortillas on the bottom and sides of a rectangular baking dish.
Make the syrup
- Step 1
In a pot, boil the piloncillo with three cups of water, cinnamon sticks, orange peel, and a pinch of salt to create a syrup.
Layer the ingredients
- Step 1
Arrange the bread slices slightly apart in the baking dish.
- Step 2
Add a layer of walnuts, prunes, raisins, peanuts, and dried apricots.
- Step 3
For the final layer, distribute the cheese, orange zest, and pour the syrup evenly over the layers to moisten everything.
- Step 4
Cover the dish with aluminum foil.
Bake
- Step 1
Preheat the oven to 180°C (350°F).
- Step 2
Bake the capirotada for 10 minutes, then remove the aluminum foil and bake for an additional 10 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
562.5kcal (28.13%)
Protein
15.0g (30%)
Carbs
75.0g (27.27%)
Sugars
37.5g (75%)
Healthy Fat
14.0g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use stale bread for better texture and absorption of the syrup.
You can substitute lard with butter for a lighter option.
Adjust the sweetness by adding more or less piloncillo according to your preference.
Ensure the syrup is evenly distributed to avoid dry spots in the dish.
FAQS
Can I use fresh bread instead of stale bread?
Stale bread is recommended because it absorbs the syrup better and holds its texture during baking. Fresh bread may become too soggy.
What can I use instead of piloncillo?
You can substitute piloncillo with brown sugar or molasses, though the flavor may differ slightly.
Can I make this dish dairy-free?
Yes, you can omit the cheese or use a dairy-free cheese alternative.
How do I store leftovers?
Store leftover capirotada in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I add other fruits or nuts?
Absolutely! Feel free to experiment with other dried fruits or nuts to customize the flavor.
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