Now that Lent is in full swing, I wanted to share this recipe for Capirotada, a delicious dish my family traditionally makes at this time of year. I have no idea why we make it now, as opposed to any other time of year. Frankly, I could eat it anytime. But many other families make it at this time of year, too, so there must be a reason. Here is my interpretation which is a little less sweet than we used to make it, but I think it is scrumptious!
Capirotada with Peanuts and Dried Cranberries Recipe
- 1 sourdough baguette or 3 bolillos
- 2 large piloncillos (cane sugar, ask for it at your local Mexican market) approx 6 oz
- 1 cup of water
- 1 cinnamon stick
- 1/2 cup of crumbled queso fresco or cotija cheese
- 1/3 cup crushed dry roasted peanuts
- 1/8 cup dried cranberries
Pre-heat oven to 400 F.
Cut the bread into 1 inch thick slices. Spread butter on both sides of each slice and toast them in a pan or in the oven.
Meanwhile, combine piloncillos, water and cinnamon stick and cook over medium-high heat until piloncillo is completely dissolved. Turn the heat off and let it rest for 5 minutes.
In an oven proof ceramic or glass container, layout one layer of bread. Strain the piloncillo syrup and pour over the first layer of bread. Add one third of the cheese, one third of the peanuts and one third of the dried cranberries. Add a second layer of bread and repeat with syrup, cheese, peanuts, and cranberries. Now complete with a third layer, finishing with the cranberries.
Cover and bake for 10 minutes at 400 F. Yum!
Check out more recipes for Lent in my Lenten recipes blog hop below!