1baguette or 4 bolillo rolls(cut into ⅓"/1cm thick slices)
2fried corn tortillas(optional)
½cup(70g) toasted peanuts
½cup (60g) pecans(roughly chopped)
⅔cup(85g) queso añejo, queso fresco or Feta
lard or butter for frying(as needed)
For the syrup
10oz(280g) piloncillo(or ⅔ cup of molasses)
PREPARE THE SYRUP
In a medium saucepan place the water, cinnamon, whole cloves and piloncillo (or molasses).
Let it simmer, stirring occasionally, until the piloncillo has completely dissolved and a light syrup has formed (about 10 minutes). Strain and set aside.
FRY THE BREAD
In a large frying pan heat about two tablespoons of lard or butter. Working in batches fry the bread until crispy and browned, adding more butter to the pan if needed.
Place bread onto a place with kitchen paper to absorb the excess of oil.
MAKE THE CAPIROTADA
In the baking dish, arrange the tortillas on the bottom to cover it.
Start by adding a layer of fried bread. Top with a bit of raisins, peanuts and pecans.
Drizzle with piloncillo syrup making sure to soak the bread very well.
And last, sprinkle with cheese.
Repeat the steps until you will place the last layer of bread, then add all the remaining syrup and top with cheese, raisins and nuts.
Drizzle with melted butter and cover the dish with aluminum foil.
Heat the oven to 360 ° F / 180 ° C. Bake for 40 minutes.
Remove the foil and continue baking for 5 to 10 minutes or until the Capirotada has the top slightly crispy and browned.
You can substitute the piloncillo for ⅔ cup of molasses.
You can also use other types of cheese like mozzarella, cheddar, provolone, Monterey jack, or feta.
The lard can be replaced with butter or oil if you wish.
LIGHT VERSIONIf you want a lighter version of this Mexican Capirotada recipe, instead of frying the slices of bread you can brush them with melted butter and bake it for about 6-8 minutes at 360 °F (180 °C).
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