The magic of Capirotada comes from its specific ingredients. Don’t be tempted to make shortcuts with the syrup—it’s the soul of the dish.
The Foundation: Bread & Syrup
1 large Bolillo or Telera roll (or a small French baguette), cut into ½-inch slices. Stale, day-old bread is actually perfect here as it soaks up the syrup without becoming mushy.
1 large cone of Piloncillo (about 8-9 ounces). This is non-negotiable for an authentic flavor. Find it in the international aisle or at any Latin market. It provides a deep, molasses-like sweetness that granulated sugar can’t match.
2 cups of Water
1 large Cinnamon Stick (preferably Mexican canela)
4-5 whole Cloves
The Layering Stars: Texture & Complexity
1 cup of Monterey Jack Cheese, shredded. This is the classic choice, but we’ll explore other options.
½ cup of Raisins
½ cup of Roasted, Unsalted Peanuts
2 tablespoons of Unsalted Butter, for greasing the baking dish.
Your Foolproof, Step-by-Step Guide to Perfect Capirotada
see next page
ADVERTISEMENT
