The proposition we bring to you on this occasion to prepare capirotada, a Mexican bread pudding which is mixture of flavor, tradition and meaning.
This simple but important dish is one of those preparations that are customary in several countries for the start of Lent on Ash Wednesday and during the Fridays of this liturgical period.
For Catholics, this dish is considered a symbolical representation of Jesus’ own body.
Many of its ingredients represent the blood he shed on the cross for the forgiveness of our sins.
The truth is that in recent years this Mexican recipe has spread to several countries. Every day there are more homes that start using it as a dessert, and without a doubt, once you’ve tried it, it can become your favorite dish.
With a sweet and salty flavor and a crunchy texture, it could be the perfect option to have with a cup of coffee or just to please your whims of fine taste.
In spite of the many variants that there are nowadays, on this occasion we propose that you start with the traditional capirotada.
Origin of the capirotada
Like many Mexican dishes, the capirotada was introduced to the country during the times of conquest by the Spaniards.
Over time, it has turned into a symbolical preparation and used by the Catholic religion during the Lent.
From its very beginning, it was conceived as a preparation that symbolizes humility, using second-hand ingredients for its elaboration.
According to Christians, the bread is used aa a representation of Jesus’ body; the panela syrup symbolizes his blood; the cinnamon shows the wood of the cross and the cloves represent the nails that took Jesus to death.
How to make capirotada?
It’s always a good thing to perform some tricks that will help us improve our homemade preparations.
Today’s recipe is not an exception. That’s why we suggest that you bear in mind that if you’d like a less caloric capirotada, you should substitute the oil for butter.
Another option is to toast the bread slices on both sides. Remember that if you use bread from the previous day, the result will be better.
Once the preparation is ready, you’ll be able to decorate it as you prefer. You can spread over it some sprinkles or place some sliced almonds.
You should know that you can store the capirotada in the fridge and consume it whenever you’d like.
- cooking pot, pan, oven
For the syrup
- 2 L of water
- ½ kg of panela
- 1 cup of sugar
- 2 cinnamon sticks
- 4 cloves
For the capirotada
- Oil to fry
- 6 rolls
- ½ cup of peanuts
- ½ cup if raisins
- 150 g of adobera cheese
- ½ cup of chopped nuts
Elaboración paso a paso
- Cut the bread in medium slices and put it under the sun for a while. Later, add the oil to the frying pan and when it’s hot, fry the bread slices on both sides until they’re crunchy.
- Add to a pot the water, the sugar, the panela, the cinnamon and the cloves, and put it on the stove. Let it boil until obtaining a syrup of semi-thick consistency. Lastly, remove and drain it.
- In an oven-safe dish, place the slices of fried bread so that they cover the bottom of it.
- Spread the peanuts, the raisins and the chopped nuts over them. Pour the panela syrup that you just prepared generously.
- Put over this another layer of bread and repeat this procedure. Do it until you have used up all the ingredients until there aren’t any left.
- On the top layer, don’t forget to add the diced cheese. Pour the rest of the syrup over it.
- Bake at low heat for 15 or 20 minutes until it gets a brown appearance. Let it cool and enjoy it!
- You can serve it cold or hot according to the guests’ preferences.