17 Capirotada Mexicana Recipes Taste The Magic Today!

The History of Capirotada

Capirotada has its roots in Spain, where it was originally a savory dish made with bread, cheese, and meat. When Spanish conquistadors came to Mexico, they brought this dish with them and it eventually evolved into the sweet version we know today. The name "capirotada" comes from the word "capuchin," which refers to the hooded robes worn by Catholic monks during Lent. In Mexico, capirotada is often referred to as "Mexican bread pudding" due to its similarity to the popular dessert. However, capirotada has unique ingredients and flavors that set it apart from traditional bread pudding.

Ingredients

The key ingredients in capirotada include bread, cheese, nuts, dried fruit, and a sweet syrup. The type of bread used can vary, but traditionally it is made with bolillo or telera bread, which are similar to French baguettes. The cheese used is typically a mild cheese, such as Monterey Jack or queso panela, which adds a creamy texture to the dish. Dried fruit, such as raisins and apricots, provide a burst of sweetness, while nuts, such as almonds and walnuts, add a crunchy element. The sweet syrup is what ties all these ingredients together and gives capirotada its distinct flavor.

Recipes

There are many variations of capirotada, but here are two classic recipes that are sure to satisfy your sweet tooth: Capirotada de Leche Ingredients: - 8 bolillo or telera bread rolls, cut into 1-inch slices - 2 cups of whole milk - 1 cup of brown sugar - 1 cinnamon stick - 1 cup of raisins - 1 cup of chopped almonds - 1 cup of shredded Monterey Jack cheese - 1/2 cup of butter, melted - 1/2 cup of water Instructions: 1. Preheat oven to 350 degrees Fahrenheit. 2. In a saucepan, combine milk, brown sugar, and cinnamon stick. Bring to a boil and then reduce heat to low. 3. In a 9x13 inch baking dish, layer half of the bread slices. 4. Pour half of the milk mixture over the bread, making sure to cover each slice. 5. Sprinkle half of the raisins, almonds, and cheese over the bread. 6. Layer the remaining bread slices on top and repeat with the milk mixture, raisins, almonds, and cheese. 7. Pour melted butter over the top and then drizzle with water. 8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden brown. 9. Let cool for 10 minutes before serving. Capirotada de Nuez Ingredients: - 8 bolillo or telera bread rolls, cut into 1-inch slices - 2 cups of water - 1 cup of piloncillo (Mexican brown sugar) - 1 cinnamon stick - 1 cup of dried apricots, chopped - 1 cup of chopped walnuts - 1 cup of shredded queso panela - 1/2 cup of butter, melted - 1/2 cup of heavy cream Instructions: 1. Preheat oven to 350 degrees Fahrenheit. 2. In a saucepan, combine water, piloncillo, and cinnamon stick. Bring to a boil and then reduce heat to low. 3. In a 9x13 inch baking dish, layer half of the bread slices. 4. Pour half of the piloncillo mixture over the bread, making sure to cover each slice. 5. Sprinkle half of the apricots, walnuts, and queso panela over the bread. 6. Layer the remaining bread slices on top and repeat with the piloncillo mixture, apricots, walnuts, and queso panela. 7. Pour melted butter over the top and then drizzle with heavy cream. 8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden brown. 9. Let cool for 10 minutes before serving. In conclusion, capirotada is not just a dessert, it is a cultural and culinary tradition that has been passed down through generations. With its unique blend of flavors and textures, it is no wonder that this dish has become a beloved part of Mexican cuisine. So next time you're looking for a sweet treat with a touch of history, give capirotada a try.