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.
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.