Mexican Capirotada

How To Make

m.a. kitchen

Soft and moist in the inside, crispy on top, and with a particular flavor from the piloncillo syrup. This Mexican capirotada is the most traditional recipe for Lent.


Step 1

Cut the bread. Into thick slices and allow to stale overnight. You can use Mexican bolillo, baguette, or any other bread with a sturdy crumb. 

Step 2

Make the syrup. Place water, piloncillo, cinnamon, and whole cloves in a pot and boil until a light syrup form. You can also replace piloncillo with brown sugar or molasses.

Step 3

Fry bread. In a pan with oil, until golden and crispy. Do this step in batches, as they come out of the pan, place in a paper lined plate to absorb excess oil.

Step 4

Make the layers. In a baking dish, make first a layer of crispy bread, then add raisins, peanuts, and pecans. Last, drizzle with piloncillo syrup.

Step 5

Keep layering. Add crumbled cheese on top and repeat until all ingredients are gone.

Step 6

Bake. Heat the oven to 360°F / 180°C.  Cover with foil and bake for 40 minutes. Remove foil and keep baking for 5 more minutes or until Capirotada has the top slightly crispy.

Recipes for other Mexican Lent Foods

01 Caldo de Pescado

02 Torrejas

03 Canned tuna Ceviche