Capirotada, the king dessert at Easter

Mexico City – Behind the spongy consistency of its capirotada, decades of history and a family heritage that explores traditional recipes, perfect to be tasted on vacation, appear.

Francisco Adrián Guerrero Arreola, owner of Fonda Doña Esperanza y Don Ramón, in the Valentín Gómez Farías Market (San Juan Bosco), says that the star during Lent and Holy Week and Easter is the capirotada, because it is not only stirring ingredients, It requires patience and a special touch.

Don Adrián’s recipe dates back to when his father owned the place. Back then he created the combination of it.

To make the dessert look fluffy, he shares that one of the secrets is hidden in the bolillo, since it needs to be crisp enough before being bathed in hot milk. For this reason, the preparations for the capirotada begin a day before.

“The bread goes into the oven twice. The second is split, to make it a little crispy, they do that at the bakery. At night, we pass the pieces through butter and let it drain all night, ”she says.

The capirotada is synonymous with Lent, and the desserts are no exception.

Chef Javier Amaro, instructor at the Culinary Institute of Mexico, shares this recipe so that you can close Easter with pleasure or continue enjoying these traditional pleasures for the rest of the year.

Capirotada of piloncillo

(4 portions. 45 minutes)

  • 4 pieces of bolillo bread
  • 7 ounces piloncillo
  • 1 1/2 cups of water
  • 1/2 piece of orange
  • 1 ounce sliced ​​cinnamon
  • 2 grams of raisins
  • 5 ounces fresh or cotija cheese
  • 2 ounces of roasted peanuts
  • 2 ounces coarsely chopped walnuts
  • 1 guava
  • 1 piece of cloves
  • 2 tablespoons vegetable oil

preparation:

Make the syrup with the water, the piloncillo, the guava cut in half, the cinnamon, the cloves and the orange peel. Put the mixture over high heat until it boils and then reduce the heat.

Let it continue to simmer for approximately 10 minutes, until the piloncillo dissolves and forms a medium syrup, neither thick nor liquid.

Separately, slice the bolillos one inch thick. Heat the oil to fry the bread slices slowly until golden brown. Place them in a container with absorbent paper.

In a medium refractory put a layer of fried bread, a little raisins, peanuts, walnuts and grated cotija cheese and bathe with the strained piloncillo syrup.

Repeat the procedure until you finish with the ingredients and the syrup.

Bake for 5 minutes and let rest.

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