Capirotada De Norteno Recipes

CAPIROTADA A LA ANTIGUA (MEXICAN BREAD PUDDING)

Steps:

• Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; add water. Bring liquid to a boil; reduce heat and simmer until a syrup forms, about 10 minutes. Strain syrup into a bowl.
• Melt lard in a skillet over medium-high heat; fry baguette slices, working in batches, until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange a layer of fried bread in a baking dish; top with half of the raisins, half of the pecans, half of the pineapple, and half of the cotija cheese. Drizzle half of the syrup over the top. Repeat layering with remaining fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to 2 hours.

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA DE NORTENO

Steps:

• place the raisins in a small bowl and pour the brandy over them. set aside.
• preheat oven to 350. butter a baking dish.
• tear the bread into bite size pieces. transfer the bread to the baking dish.
• add the pecans and the cheese to the bread, mixing both in lightly.
• scatter the raisins over the top, including any brandy not absorbed by the fruit.
• pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
• stir occasionally to ensure even melting.
• pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
• the mixture will partially solidify.
• continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
• ladle the syrup carefully over the bread.
• when the preparation is complete, the syrup should be about level with the top of the bread.
• if any bread pieces aren't coated, push them into the syrup.
• bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
• serve the pudding hot, topped with whipped cream if you like.