Capirotada
Capirotada is one of my most prized recipes. Capirotada is normally served during Lent and Easter, but I make it for Christmas also.
While at the airline, I ate lunch at a little Mexican hole-in-the-wall restaurant, Rosita’s, at 24th Street and Buckeye in Phoenix. Sadly, a new freeway eventually took this restaurant out.
This is the recipe for Capirotada that they gave me, totally written out in Spanish (there wasn’t a soul who worked there who spoke English). They served this all during Lent every year, and I had it every workday that I was in town. Such great memories!
Rosita’s made Capirotada most of the time with figs, but at other times used raisins. The restaurant did not soak the figs or raisins in rum, but suggested that for home use it would be great, and it is!
How to toast pecans and walnuts
on the stove
Desserts like Capirotada are so much better if the nuts are toasted. The stovetop method is best for smaller batches as pecans and walnuts can cook unevenly if not stirred and tossed frequently. Also, be sure to not overcrowd the pan; too many nuts in a small skillet will also result in uneven toasting.
Place the nuts in a dry stainless steel skillet over medium heat. Continue to cook, stirring frequently, until they are a deep golden brown and fragrant, about 5 minutes. Stirring frequently will prevent uneven toasting or burning. Transfer to a cutting board or plate and cool completely, then chop if required, and use accordingly in your favorite savory dishes and baked goods.
in the oven
It make a world of taste difference when you use toasted pecans or walnuts in your Capirotada. While it does take a little bit of extra time to preheat your oven, this method is great for toasting larger batches of pecans or walnuts evenly and at the same time.
Heat oven to 350 degrees F. Spread the nuts evenly on a rimmed baking sheet and bake until they begin to brown and become aromatic, making sure to toss halfway through, 7 to 10 minutes. Remove from the oven and let cool.
More Mexican dessert recipes
Capirotada
This is one of my most prized recipes. Capirotada is normally served during Lent and Easter, but I make it for Christmas also.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 6
- Yield: 6 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Mexican
Ingredients
- 4 bolillo rolls*
- 1 stick butter (room temperature)
- 1 stick cinnamon
- 1 cup raw peanuts or toasted pecans or walnuts
- 2 cups grated longhorn Cheddar cheese
- 4 cups water
- 2 piloncillo cones
- 2 whole cloves
- 1 cup rum-soaked raisins or chopped figs
Instructions
- Heat oven to 350 degrees F.
- Slice bolillo rolls or French bread and place on a cookie sheet. Butter the tops of the slices. Bake for a few minutes until just barely golden.
- In a pot, add water, piloncillo, cinnamon sticks and cloves. Bring to a soft boil. This may take a while since the piloncillo is very hard (think brown sugar that has gone hard). Stir as the piloncillo dissolves.
- In an oven-safe casserole dish or large cast iron skillet, arrange bread slices, followed by half of the nuts, half of the raisins and one third of the cheese. Spoon over the top about one third of the cooked piloncillo syrup.
- Continue with the second layer, adding more bread, remaining nuts, one third of the raisins, one third of the cheese and piloncillo syrup.
- For the third layer, lay down bread, remaining raisins, cheese and enough piloncillo syrup to reach the top layer. Do not over-fill as this will result in overflowing during baking.
- Bake for 15 to 20 minutes until cheese is completely melted.
Notes
* French bread may be used instead.
This recipe can be easily doubled, but use a 9 x 13 x 2-inch baking dish.
