Q:

What are some traditional recipes for Capirotada?

A:

Quick Answer

A capirotada recipe from Saveur features traditional ingredients such as piloncillo sugar, bolillo bread and Oaxaca cheese. McCormick's recipe for capirotada also makes use of Mexican ingredients.

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Full Answer

Follow Saveur's capirotada recipe by boiling 1 1/2 cups water with 1 1/2 cups piloncillo and 1 cinnamon stick to make a syrup. Remove the cinnamon stick, and mix in 2 eggs when the syrup cools. Toss the syrup with 8 ounces stale bolillo pieces, 6 ounces queso Oaxaca, 2/3 cup raisins and 1/2 cup chopped almonds. Place everything inside an 8-inch square baking dish, and scatter 2 ounces queso Oaxaca and 1/2 cup cubed butter on top. Bake the pudding at 350 degrees Fahrenheit with a foil cover for 10 minutes, and then bake it uncovered for another 12 minutes or until it is bubbly and golden brown.

Follow McCormick's capirotada recipe by slicing 4 bolillo rolls before brushing them with 6 tablespoons of butter and baking them in a buttered pan until they are slightly crunchy. Boil 2 cups water with 8 ounces piloncillo, 2 teaspoons orange zest, 1 teaspoon anise seeds, 3 cinnamon sticks and 3 cloves to form a syrup. Place half the bread in a buttered 9-by-13-inch baking dish, and drench them with half the strained syrup before distributing 1/4 cup raisins, 1/4 cup chopped peanuts and 3/4 cup queso fresco on top. Repeat the layers one more time before covering the dish and baking the pudding at 350 degrees Fahrenheit for 25 minutes.

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