||[Mar. 12th, 2006|08:35 am]
From My Kitchen to Yours
Capirotada is traditionally served during lent... which happens to be RIGHT NOW, so get on it. ;) Its a mexican bread pudding.
By the way, if you notice, I always put "sinaluense" after. I do that because every region of mexico is quite different as far as cooking. Most of these recipes are either my mother's, grandmother's or great grandmothers.
2 platanos macho
1 (med) box of raisons
a handful of roasted unsalted peanuts)
queso fresco... (if you don't have access a latin market or products, use mozzarella)
2 pilonsillo (cones of brown sugar)
1 loaf of mexican bread (or you can substitute french bread)
5 whole cloves
1 cinnamon stick
4 cups of water
Slice bread and toast in a frying pan until its light brown. Set aside.
In a sauce pan, add 4 cups of water with brown sugar, cinnamon, and cloves. Start to boil. Slice platano macho and add to mixture. Boil for about 15 to 20 minutes. Set it aside.
Preheat oven to 350 degrees.
Get a deep casserole dish. Grease with butter. Put a layer of toasted bread. Top with the sauce until its well soaked in it. Then top that with the prunes, roasted peanuts and raisons. Do this until you either get to the top of casserole dish or run out of bread. You want to make sure that the sauce soaks all the bread. This is your main sweetner. Use it all. Then bake 25 minutes.
After baking let it cool. Serve at room temperature with a tall glass of milk.
This is for about 10 people, or as my mother put it... "5 - 6 people if they have seconds." hahahaha..
*Traditionally, my grandmother cooked this in a clay pot and placed a layer of corn tortillas on the bottom. She cooked it on charcoals for about an hour... placing hot coals on the top as well so that it would cook from both ends. My mom says that people used to fight over the bottom of the capirotada with the tortilla because it was so super sweet.
This picture is similar to how my mom makes this. She just complained that the slices were too think and the bread didn't look like it was toasted. At least it gives you an idea what it looks like.