But their are so many variations of Capirotada according to the area of where our mom’s came from!. In this case, the bread represents the Body of Christ and the syrup echoes Christ's blood. The colaciones candies are hard to find. Remove from the oven and spread cajeta over the top. Be careful while removing it out of the microwave since it gets extremely hot.). That’s because in my husband’s culture they use the green ones for fritters called ‘tostones’ and the yellow maduros for soups, and desserts. I feel so grateful to find someone here online that is so committed and passionate to our Mexican customs and traditions. Mix the melted butter with the oil and brush over the slices of bread. 2. Here’s the recipe from the show: https://patijinich.com/traditional-capirotada-with-mango-and-plantains/ Enjoy, Robert. Oh what a lovely way to remember your moms, Isabel! I googled you and now I am happy to know that you have this Here is the sweet anise ropes recipe: http://patijinich.com/2011/04/sweet_anise_ropes_or_rosquitas/. With the help of a ladle slowly pour  syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. A much easier way for this recipe, since you are making a syrup, is to put the piloncillo in a pan with a little water. Then you would top it with cheese, peanuts, raisins, sugar, colaciones ( small hard Mexican candies that resemble stars usually found around Xmas time ) keep adding layers of bolillo, syrup, cheese, peanuts, raisins, sugar, colasiones. My Grandmother who was from northern Jalisco, raised in Southern Zacatecas after the revolution, would make capirotada. In México, it´s a traditional dessert, made with toast bread, raisins, pecans, guava, fried bananas, peanuts, among other ingredients, covered with "piloncillo" syrop and fresh grated cheese. Hola Pati, • Tomatoes and onion is also common in some of the syrup recipes. That’s probably why I have received so many requests for a recipe. Our partner in public broadcasting: In a medium sauce pan, pour the water and set it over medium high heat. After the first layer of bread, in go the bananas, prunes, pecans and a bath of syrup. It was delicious too yummm thanku for sharing that recipe. Is there an easiest way to do it? Another “I remember this” recipe! Mix the melted butter with the oil and brush over the slices of bread. hi pati – thanks for the recipe. To prepare tea and fruit: Bring water to a boil in a large pot. I love the comments on this recipe, those I could read in English and want to also try the lady’s grandmother’s recipe using tortillas, bolillo and with tomatoes and onions in the syrup. Love your recipes!!! Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess. Thank you pati, I was just thinking about making this a hour ago. My mother makes it but. This site uses Akismet to reduce spam. Remove from heat, and pour the butter through a fine mesh strainer. Have you made this recipe? This is exactly the way my grandmother made hers too. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS. • Fruits are also found in some recipes, the most common are fried plantain, bananas and apples. If you have melted butter or syrup left over, pour it over the final layer before ending with cheese. I make it every now and then. It is so wonderful to find this recipe here. Repeat layers until all the ingredients (except the syrup) are used. And I am making it again this Thanksgiving to share with friends. 1st layer: Cover the bottom with buttered bread. Brush each of the pieces of bread with the melted butter. The bread should have a deep golden color. Bring to a boil until you smell the cinnamon and raisins are plump. vegetable oil, - 250 ml / 1 cup dried fruits such as raisins, golden raisins, dried apricots, prunes or other dried fruit, - 250 ml / 1 cup fresh fruits such as banana, apple, chilacayote (Mexican squash), - 250 ml / 1 cup shredded mild cheese, such as Anejo Cheese, Cotija Cheese or queso fresco to stay local or Monterey Jack, Colby or mild cheddar, - 2 large piloncillos (cones of unrefined brown sugar), or 325 ml / 1 1/2 cups dark brown sugar, packed, Register free to receive our official newsletter, ©Copyright MSCOMM 1996 – 2020. • Italian or French bread can be used even challah bread. All rights reserved. It can also be reheated. CE. La Capirotada que ella hacía era muy rica. cinnamon. Once it melts down, add the water, cinnamon and cloves and simmer as directed in the recipe to make your syrup for the capirotada.

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