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Capirotada con cacahuates y arándanos secos - mamalatinatips.com
5 from 14 votes

Mexican Capirotada Recipe

This easy capirotada recipe features toasted bread slices soaked in a piloncillo (a type of brown sugar) syrup with spices and topped with peanuts, cranberries and cheese.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 6
Calories: 356kcal

Ingredients

  • 1 sourdough baguette or 3 pieces of bolillo bread
  • 2 Tbs butter softened
  • 1 1/2 cups of water
  • 2 large piloncillos raw cane sugar, ask for it at your local Mexican market approx 6 oz
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 cup of crumbled queso fresco or cotija cheese
  • 1/3 cup crushed dry roasted peanuts
  • 1/4 cup dried cranberries
  • raisins to taste (optional)
  • sprinkles (optional)

Utensilios

  • Bread knife
  • Wooden cutting board
  • Saucepan
  • Strainer
  • Baking dish
  • Aluminum foil

Instructions

  • Pre-heat oven to 400 F.
  • Slice bolillo or baguette into 1-inch thick slices. Spread butter on both sides of each slice and place them on a single layer on a baking sheet.
  • Toast them in the oven for approximately 8 minutes, or until golden brown. You may need to flip them after 4-5 minutes.
  • In a medium saucepan, combine water, piloncillo, cinnamon and clove. Cook over medium-high heat until the piloncillo is completely dissolved. Turn the heat off and let it rest for 5 minutes.
  • Strain the sweet piloncillo syrup and set aside
  • Place a layer of bread pieces in the bottom of the baking dish, and pour one-third of the syrup over them. Top with one third of the cheese, peanuts, cranberries, and raisins. Repeat and repeat.
  • You will end with three layers of bread, add the rest of the syrup, and toppings.
  • Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 3-5 minutes or until the bread is crispy on top.
  • Add sprinklers if you like and enjoy!

Nutrition

Nutrition Facts
Mexican Capirotada Recipe
Amount per Serving
Calories
356
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
17
mg
6
%
Sodium
 
402
mg
17
%
Potassium
 
134
mg
4
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
32
g
36
%
Protein
 
8
g
16
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Desserts, Mexican Classics
Cuisine: Mexican
Keyword: lenten recipes, Mexican desserts