6 cups water
3 piloncillo cones (or dark brown sugar as a substitute)
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
½ cup roasted, salted peanuts
12 thick slices of bolillo or French bread, toasted
2 cups shredded Monterey Jack cheese
How to Make Traditional Capirotada
Step 1: Prepare the Piloncillo Syrup
In a large pot, combine the water, piloncillo, cinnamon sticks, and cloves. Bring to a simmer over medium heat, stirring occasionally. Let it cook for 10–15 minutes until the piloncillo dissolves and the syrup thickens slightly. Remove from heat and set aside.
Step 2: Toast the Bread
Preheat the oven to 350°F (175°C). Arrange bread slices on a baking sheet and toast until golden and slightly crisp. This helps the bread absorb the syrup without becoming mushy.
Step 3: Assemble the Layers
Lightly grease a deep baking dish. Start with a layer of toasted bread, followed by raisins, peanuts, and cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
Step 4: Pour the Syrup
Slowly pour the warm piloncillo syrup over the layered dish, allowing it to soak evenly through all layers.
Step 5: Bake
Bake at 350°F (175°C) for 25–30 minutes, until the cheese is melted and lightly golden. Let rest for a few minutes before serving.
How It Was Meant to Be Served
Capirotada can be enjoyed warm or at room temperature. It’s rich, so small portions are perfect. Some families add a scoop of vanilla ice cream or a drizzle of extra syrup, but it’s just as beautiful on its own.
More Than a Dessert
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