How fast time goes! It seems that yesterday we celebrated the end of the year, but in reality we are closer to Lent than we thought, because there is only one week left until it begins with Ash Wednesday. AND Dona Angela knowsso he decided to share with his followers the recipe for a very typical mexican dessert of these dates, but with a variant that promises to give an exceptional touch to the preparation.
It is a capirotada of 3 milksthat according Angela It’s one of her family’s favorite desserts, so after you make it, it doesn’t take long to run out. And it is that in addition to the three milks, the cook originally from Michoacán, also uses a atole and grated coconut, that will end up giving a spectacular flavor to the typical dish for this season and that also usually has a religious meaning.
Although the origin of this Mexican dessert is not clear and in fact, it is prepared in at least 17 states of the Republic in a traditional way, it is very usual that it is enjoyed at the end of February and during the month of March, for Lent, since Some symbolisms are usually attributed to its preparation, such as the body of Christ in the bread, the cross in the cinnamon, or the nuts as the joy of Easter.
Capirotada of 3 milks
- 8 hard rolls
- 1 bowl of grated coconut
- 6 small piloncillo cones
- 1 cinnamon stick
- 1.5 liters of cow’s milk
- 1 cup of water
- 1 cup sour cream
- 1 can of condensed milk
- 1 bag to make coconut atole
Doña Ángela begins by placing the Water in a pot with piloncillos and the cinnamon stick over high heat. Meanwhile, part stale bread more or less the same size and, according to the cook, it must be at least a day before so that it can be split and browned well.
Once he’s finished, he spends a good chunk of Butter (approximately 45 grams, the idea is to have a good portion to brown the bread, so it depends on the size of the pan and the bread you are preparing) to a large pan over high heat, and there place the pan to brown it, turning to let it be golden on both sides, and so on until the bread is finished.
When the piloncillo has melted, Doña Ángela indicates that it is time to take out the cinnamon stickand to this water is added almost all the Cow milk (because before, the cook set aside about a cup to be able to undo the coconut atole there).
Since the milk with piloncillo begins to boil, Doña Ángela adds the condensed milk (approximately 375 grams) and the sour cream (an amount similar to condensed milk), from there it must be stirred constantly to prevent it from being pulled or burned and sticking.
At one point, Doña Ángela undoes the coconut atole on the milk you reservedand once integrated add to milk that are already boiling. The Michoacan cook keeps stirring for a while and since she is a little thicker and before she throws herself away, she removes herself from the fire.
Then it’s time to assemble the capirotada. In a clay pot, Doña Ángela begins by serving a base of milk (already somewhat cooled to room temperature) then add a bed of golden breadthe one who puts on top another little milk, raisins, nuts and grated coconut to taste to taste, then another “drizzle” of milk, followed by bread, milk, raisins, nuts, coconut and so on, until finished.
To enjoy! Doña Ángela assures that after letting it rest for a while covered, she will be ready to enjoy it.